Preserve early Spring rhubarb by pickling it, transforming its use to more than just a crumble. Follow this recipe and you’ll have pretty-as-pink jars to carry you through the later seasons. Think of it as a sweeter tasting conichon with a blushing colour and pleasing crunch. Pickled rhubarb is delicious served with cold meat and cheeses, as well as rich, oily fish such as mackerel.
Pickled Rhubarb
Course: Condiment, PicklesDifficulty: EasyPrep time
10
minutesPreserve early Spring rhubarb by pickling it and you’ll have pretty-as-pink jars to carry you through the later seasons.
Ingredients
200 ml apple cider vinegar
100 g caster sugar
1 inch piece ginger, peeled & thinly sliced
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp sea salt
400 g pink rhubarb, cut into 1 inch diagonal pieces
3 bay leaves
Directions
- Put the vinegar, sugar, ginger, mustard seeds, cumin seeds and sea salt into a pan, along with 200ml water. Heat and stir until the sugar dissolves. Leave to cool.
- Pop the rhubarb and bay leaves into large sterilised jar and pour over the liquid (seeds included),. Screw the lid on tight and leave to develop in the fridge for a few days before eating.
