Spring Cuisine in a Jar: Strawberry Vinegar & Spicy Pickled Rhubarb
The Taste of Spring – That's what spring tastes like in a jar!
Rhubarb and strawberries are the taste of spring: fresh, slightly tart, and full of energy. In this spring kitchen in a jar, they form two basics that are more than just a side dish – a fruity vinegar and spicy pickles that immediately elevate any dish.
Few ingredients, lots of flavor, directly from the jar – exactly the principle of the Ripple Regular collection.
Ripple Regular: For Vinegar, Pickling & Clean Serving
The Ripple Regular Jars are made for anything liquid or pickled – perfect for homemade vinegars, pickles, and aromatic infusions. The narrow opening ensures controlled pouring without splashing and makes working with liquid components particularly precise.
With matching accessories, it becomes a complete system: the pourer for dressings directly at the table, the funnel for clean filling, and the spice grinder for fresh aromatic accents.
Recipe: Strawberry-Basil Vinegar
Ingredients
- 200 g strawberries
- 300 ml light vinegar (apple cider vinegar or white wine vinegar)
- 1–2 tbsp maple syrup or honey
- 4–5 basil leaves
- Pinch of salt
Preparation
- Puree strawberries, vinegar, sweetener, and salt very finely.
- Briefly blend in basil.
- Filter the mixture through a very fine sieve or cheesecloth.
- Optionally strain a second time until the liquid is completely smooth.
- Fill into the Ripple Mason | Regular | Jar 0.4 L with a pourer attachment.
Serving suggestion: Burrata & Strawberry
Ingredients
- 150–200 g rhubarb
- 1–2 tbsp honey or maple syrup
- 1 tsp olive oil
- 1–2 burrata
- 2–3 basil leaves
- 1–2 tbsp strawberry-basil vinegar
- optional: some lemon zest
Roasted rhubarb meets creamy burrata and is perfected with the strawberry-basil vinegar.
Cut rhubarb into uniform pieces, mix with honey and oil (and optional lemon zest), place on a baking sheet, and bake for approx. 12–15 min.
Place burrata in the center and gently tear it open. Add 2–3 basil leaves. Drizzle with oil and then drizzle strawberry-basil vinegar over the burrata and rhubarb.
Enjoy your spring recipe!
Recipe: Spicy Pickled Rhubarb
Ingredients
- 250 g rhubarb
- 150 ml apple cider vinegar
- 100 ml water
- 100 g sugar
- ½ chili (sliced thinly)
- 2 cloves
- 1 small piece of cinnamon (or ¼ tsp)
- 1 small piece of star anise (or 1/8)
- 1 tsp salt
- 2–3 lime slices
Preparation
- Wash rhubarb, peel lightly if necessary, and cut into uniform pieces.
- Layer into a clean jar. Add spices.
- Bring vinegar, water, sugar, salt, chili, and lime to a boil in a saucepan until the sugar has dissolved.
- Pour the hot liquid over the rhubarb until everything is covered.
- Seal the jar and let cool.
- Let steep for at least 1–2 days, preferably longer.
Serving suggestion: Spring Salad
Ingredients
- 1 bunch green asparagus (approx. 250–300 g)
- 1–2 tsp olive oil
- Pinch of salt
- 1 large handful of arugula
- 20–30 g Parmesan (in coarse pieces)
- 1–2 tbsp pine nuts
- 2–3 tbsp spicy pickled rhubarb
Spicy pickled rhubarb adds acidity and spice to green dishes: perfect with fried asparagus, arugula, Parmesan, and toasted pine nuts.
Here's how:
Trim asparagus ends and sauté with salt/pepper. Then toast pine nuts, place arugula loosely as a base in a bowl, and arrange asparagus on top. Now sprinkle Parmesan pieces and pine nuts over it. Pickled rhubarb can be added as fine accents as needed.
Enjoy your spring salad with a twist!
A system that works with your everyday life.
Mix & Match: One Base, Many Applications
The same ingredients create completely different spring moments: A fruity vinegar becomes a dressing for light dishes, while pickled rhubarb works as a tangy-spicy accent. One base thus yields multiple applications – versatile and always re-combinable.
Both recipes can be further developed: Strawberry vinegar refines salads, bowls, or drinks, while pickled rhubarb brings new freshness to dishes as a topping, side dish, or snack.
This is how spring tastes in a jar
