Wild rhubarb sooziki (recipe)
| Wild rhubarb sooziki (recipe) | |
|---|---|
| Name | Wild rhubarb (sooziki) |
| Ingredients | Rhubarb • Water • Pickling salt • White vinegar |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 18 |
| Fat | 0.1 |
| Protein | 0.7 |
| Carbohydrate | 3.5 |
| Fiber | 1.4 |
| Net carbohydrates | 2.1 |
| Sugar | 0.9 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 2364.5 |
| Servings | 24 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Wild rhubarb sooziki (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Wild rhubarb sooziki (recipe) details
Recipe instructions
- 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.
Food tags
Very Low Carbs, Low Protein, Low Cholesterol, Healthy,, For Large Groups, Easy
Wild rhubarb sooziki (recipe) details
Time:
Prep Time in Hours and Mins:35M
"
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Contributors: Prab R. Tumpati, MD
