This easy recipe means you’ll always have tangy, tart, pink rhubarb ready to add to salads, cheese boards and bbq spreads.
- No rhubarb? Try this with carrots, cauliflower, or apples instead. Cut the cauliflower in small florets, cut the carrots and apples in batons, and follow the same steps.
- No apple cider vinegar? Use white vinegar, white wine, or rice vinegar instead. You can use these vinegars alone or in combination.
- No pink peppercorns? Use a couple of balck peppercorns instead.
- No sugar? Use honey or maple syrup instead.
- No bay leaves? Try this with a few sprigs of fresh thyme.
- Other seasonings? Try with a piece of fresh ginger, mustard seeds, or even vanilla.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
350 g Rhubarb
100 ml Apple cider vinegar
½ tsp Pink peppercorns
2 tbsp Sugar
2 Bay leaves
- Sterilize your jars: Wash your jars with soapy boiling water and dry well. Place them in the oven at 160C/140 fan/3 gas mark for 5 minutes. You can use any heat proof upcycled jars - like jam jars.
- Chop the rhubarb: Wash and chop your rhubarb into equal sized pieces. Make sure to cut them so they match the height of your jars.
- Make the brine: Place the vinegar, water, sugar, pink peppercorns and bay leaves into a medium-sized, non reactive stainless steel saucepan. Bring to a simmer and stop when the sugar has dissolved. Let cool to room temperature.
- Make the pickled rhubarb: Pack the rhubarb into the jars and pour over the cooled brine. Seal and keep in a cool dark place for a few days, or until pickled to your liking.
How to store
Store your unopened pickled rhubarb in a cool dark place for up to 2 months. Once opened, keep your rhubarb in the fridge and consume within 2 weeks.
You pickled rhubarb can be chopped and added to salads, and would be a great addition to a cheese board and BBQ spread.