Wild Rhubarb (Sooziki) Recipe

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Ingredients

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Total time

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Ingredients:

Serving

4 lbs wild rhubarb , use tubular stems only
16 cups water
1/2 cup pickling salt
1 cup white vinegar

Directions:

Prepare and wash wild rhubarb, then cut into 6 inch lengths.
In a large cooking pot, measure 8 cups of water and bring boil.
Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.
Drain immediately when done and cover with cold water to cool completely.
In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.
Remove from heat and let cool completely.
Drain the wild rhubarb well.
Place wild rhubarb into large glass containers or a crock pot.
Cover with cooled brine and let sit for at least 1 day before using.
To keep longer, place wild rhubarb into sterilized jars, cover with brine, place lids and screw tops and can in a canner for 15 minutes.
Remove jars to cool. The lids should be concave when sealed.
Lable jars and store in a dry, cool place.
The canned wild rhubarb will last for at least 6 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	17.66 Kcal (74 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2364.16mg	99%
Potassium	218.37mg	5%
Total Carbs	3.78g	1%
Sugars	0.76g	3%
Dietary Fiber	1.51g	6%
Protein	0.76g	2%
Vitamin C	6mg	10%
Calcium	82.9mg	8%

Amount Per 100 g
Calories	7.07 Kcal (30 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	947.24mg	99%
Potassium	87.49mg	5%
Total Carbs	1.51g	1%
Sugars	0.3g	3%
Dietary Fiber	0.61g	6%
Protein	0.3g	2%
Vitamin C	2.4mg	10%
Calcium	33.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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