Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It’s also perfect for cheese boards.
Pickled rhubarb
By Chatelaine128
PREP TIME
15 min
TOTAL TIME
15 min
Makes
4 250-mL jars
Pickled rhubarb recipe Photo by 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.
