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

Pickled Rhubarb

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Course: Condiment, PicklesDifficulty: Easy
Prep time

10

minutes

Preserve 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.

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