I would like to make a quick pickle with out of season frozen vegetable, is it possible? Have anyone tried? To be specific, I would like to pickle rhubarb, but would like to know about other veggies as well.
1 Like
You’re trying to combine two preservation techniques and I’m not convinced it’s going to be successful. Rhubarb has a high water content and my thoughts are that the freezing and defrosting will change the texture. That said, for a quick pickle, rather than a long term storage pickle, it may not be so important.
1 Like
The freeze/thaw cycles break the cell walls and allow lots of water to escape the tissues. Watery produce makes mushy pickles that taste okay, but have an unpleasant texture.
