Quickles a.k.a. Refrigerator Pickles


Chef and Cooking Instructor Corey Pressman showed Tra' Renee how to make "quickles"! Click here for more information about Corey.

Quick Pickled Rhubarb

1 1/4 pounds trimmed fresh rhubarb stalks


1 teaspoon juniper berries

1 teaspoon allspice berries

1 teaspoon coriander seeds

1/2 teaspoon whole black peppercorns

2 chiles de arbol or other dried small red chiles


1 shallot, halved

2 small bay leaves

2 star anise


1 cup rice vinegar

1 cup water

1/2 cup sugar

1 teaspoon kosher salt

Crush and crack the juniper, allspice, coriander and peppercorns in a mortar and pestle (or with the bottom of a heavy skillet). Put this is a saucepan and add the chiles, shallot, bay leaves, star anise, vinegar, water, sugar and salt. Get this to a boil, then reduce the heat to a whispering simmer and cook, stirring occasionally, for about 5 minutes.

Cut the rhubarb into ~4-inch lengths. If the stalks are thick, halve or quarter them lengthwise so they are about 3/4 inch thick. Pack the rhubarb snugly into 2 clean 1-pint canning jars.

Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at least 1 week and up to 2 months before eating.