Spicy Rhubarb Refrigerator Pickles
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
1 lb rhubarb Cut into 1.5 inch chunks (about 6-8 stalks)
8 fluid oz water (Filtered is best)
1 cup sugar
8 fluid oz cider vinegar (one cup))
1 Tbsp Kosher salt
1 Tbsp prepared horseradish
1 ancho chile, de-seeded and cut into strips
2 cloves garlic smashed
1 tsp red chile flake
1/2 tsp black peppercorns
1/2 tsp whole clove
1/2 tsp mustard seed
2 leaves bay
Bring the water, sugar, vinegar, salt, horseradish, ancho strips (save four), garlic, chile flake, black pepper, clove, mustard, and bay to a boil in a non-reactive saucepan over medium heat (takes about 15-20 minutes). While that’s happening, pack the rhubarb chunks and the reserved strips of ancho into in CLEAN pint glass jars. When the pickling liquid reaches boiling, continue for 5 minutes more. Fill each jar with liquid, and make sure that the seasoning in the pickling liquid gets divided up evenly.
Let cool about 10 minutes before lidding up, and cool down further to room temperature before storing in the fridge. Wait 3 days before your dig into that jar (5 days might be better).
From something edible.com