GOLDEN VALLEY, Minn. - Old world Danish traditions meet with easy to make modern technique in Chef Beth Dooley and Mette Nielson's new cookbook, Savory Sweet--Simple preserves from a northern kitchen. The culinary pair share a simple and fast approach to making the most of the short summer growing season.
Beth Dooley joined us on KARE11 News@4 and shared this fresh and delicious rhubarb recipe.
Mint and Chili Sweet Pickled Rhubarb
Makes 3 half pints
3/4 pound rhubarb, cut diagonally not 3/4 inch pieces (about 3 cups)
3 sprigs fresh mint
6 wide bands lime zest
1 cup vinegar
1/2 cup sugar
2 teaspoons salt
1 teaspoon crushed red pepper
Wash the jars, lids, and bass in very hot soapy water, rinse them well, and pace them upside own on a clean towel to drain. Divide the rhubarb among the jars. Pace 1 sprig of mint and 2 bands of the lime zest in each jar.
In a small saucepan, bring the vinegar, sugar, salt and crushed red pepper flakes to a simmer and cook to dissolve the sugar, about 3 to 4 minute.
Divide the liquid song the jars. Cover each jar with a square of wax paper slightly larger the the jar opening, fold in the corners with a clean spoon, and push down gently so some of the brine comes up over the wax paper. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands.
Label the jars. Cool completely and tighten the bands before storing the jars in the refrigerator.
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