Lunch: Rhubarb Refrigerator Pickles

Paula Deen's Rhubarb Refrigerator Pickles are an easy and quick tart snack

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Rhubarb Refrigerator Pickles

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 lb rhubarb, cleaned and cut into 1/2-inch slices (do not peel)
1 tablespoon kosher salt
4 cups granulated sugar
4 cups cider vinegar
2 oranges, zest and juice
2 lemons, zest and juice
8 (1/4-inch) slices fresh ginger
2 tablespoons yellow mustard seeds
12 cloves
2 sticks cinnamon

Instructions

Place sliced rhubarb in a colander and sprinkle with salt. Set aside while preparing brine.
In a large sauce pan over medium low heat, stir together the sugar, vinegar, orange zest and juice, lemon zest and juice, ginger slices, mustard seeds, cloves and cinnamon stick. Cook, while stirring, just until sugar dissolves. Reduce heat and simmer for 15 minutes. Remove from heat and Remove from heat and allow mixture to cool completely. Remove cinnamon stick. Pack rhubarb pieces into two sterilized quart canning jars and pour cooled brine over. Refrigerate for two days prior to eating. Rhubarb Refrigerator Pickles will keep refrigerated for up to 6 weeks.

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