Pickled Rhubarb
216
- Prep Time15 mins
- Total Time15 mins
- Makes4 250-mL jars
(Photo: Roberto Caruso)
There's nothing like the once-a-year treat that is fresh rhubarb. A sign of spring's arrival, the edible stalks are usually sweetened up and cooked into pie - but our pickled rhubarb is a savoury alternative that'll leave you tickled pink.
Ingredients
2 cups cider vinegar
1 1/2 cups granulated sugar
1 tbsp kosher salt
1-in. piece fresh ginger, peeled and thinly sliced
1/2 cup pickling spices
400 g rhubarb, very thinly sliced diagonally
Instructions
Boil vinegar with sugar, salt, ginger and spices in a medium saucepan until sugar is dissolved, about 5 min. Strain out and discard the solids. Set aside.
Pack rhubarb into 4 250-mL jars. Pour hot liquid into jars, filling until it reaches 1/2 in. under the rim. Screw on lids and leave at room temperature overnight to let flavours meld, then refrigerate. Opened jars will keep for up to 1 month, refrigerated.
Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It's also perfect for cheese boards.