They generally use a bit of oil and some acid and sometimes sugar to preserve the vegetable or fruit that’s being pickled. This pickled rhubarb recipe incorporates all of those tastes and preserving agents.
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Indian-style Sweet and Sour Pickled Rhubarb
- Total Time: 7 days 35 minutes
- Yield: 1 liter 1x
Description
Indian pickles are very different from western pickles. They combine a complex mix of flavors and spices. The diversity in flavors can vary from super hot to mild, to sweet to tart, or a combination of all or some.
Ingredients
- 8 rhubarb stalks, cleaned and trimmed
- 1 cup (240 ml) extra virgin olive oil
- 1 dried chipotle chili pepper, whole
- 2 tbsp ginger root, peeled and julienned
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 1/2 tsp fenugreek seeds
- 1/4 cup (60 ml) jaggery or brown sugar
- 2 cups (480 ml) red wine vinegar
- 1/2 tsp salt
Instructions
- Cut the rhubarb stalks length-wise in half and then cut them into 4 inch pieces. Divide them equally into two clean sterile canning jars. Keep covered with a clean sterile cloth or paper towel.
- Heat up a thick bottomed-sauce pan on a medium-high flame. Add the olive oil and heat till the oil. When the oil is hot (but not smoky), slice the chipotle pepper in half and add it with the seeds into the hot oil. Reduce the flame to a gentle simmer and immediately add the ginger, cumin, turmeric, and fenugreek seeds. (If anything burns toss the oil out and begin again).
- Carefully add the jaggery and stir continuously. The jaggery will melt and being to caramelize a little in the oil. Slowly fold in the vinegar (be careful at this stage) and stir to dissolve the sugar. Cook the liquid for another minute or two. Switch the stove off and add the salt (taste the liquid to make sure the salt and sweetness is enough and adjust accordingly. Do not add water at any stage, just add more vinegar).
- Pour the hot liquid along with the spices into jars containing the rhubarb. Place one chipotle pepper in each jar. Seal with sterile lids and process for 20 minutes to can. Store in a cool, dark and dry place. Let the pickles age for a week before opening.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
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Frequently Asked Questions
How does this Indian-style pickle differ from Western pickles?
The article explains that Indian pickles use oil (here, 1 cup of extra virgin olive oil) as a preserving agent alongside acid and sugar, producing a richly spiced, oil-based condiment rather than a simple brine. The spice blend of chipotle, fenugreek, cumin, and turmeric gives it a complex layered flavor absent from Western-style pickles.
Why is the rhubarb added raw to the jar rather than cooked?
The hot spiced oil and vinegar liquid is poured directly over the raw rhubarb pieces in the jar, which gently cooks and pickles them simultaneously. This preserves some texture in the rhubarb rather than turning it mushy from stovetop cooking. 
How long do the pickles need to age before eating?
The instructions call for processing the sealed jars for 20 minutes and then storing them in a cool, dark, dry place for at least one week before opening to let the flavors develop.
