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Pickled Rhubarb

A perky accompaniment to smoked mackerel, cheese, or tossed with rocket as a side salad.

Make a jar of this and then pickle yourself with a Pickled Rhubarb Martini, or enjoy it in a bright Fior di Latte, Beetroot, Pickled Rhubarb and Candied Walnut Salad.

Makes 1 jar.

  • 400g rhubarb, washed and cut into various lengths to fit the jar

  • 180ml apple cider vinegar

  • 100g caster sugar

  • 2 bay leaves

  • 1tsp sea salt

  • 2 small peeled slices of ginger

  • 1tsp peppercorns

1. Sterilise the jar: wash it in soapy water and rinse, then bake in an oven at 150 degrees for 10 minutes.

2. Add 200ml water to a saucepan and add everything apart from the rhubarb and the bay leaves. Dissolve the sugar and simmer for three minutes.

3. Allow to cool.

4. Add the rhubarb and the bay leaves to the jar.

5. When the liquid is cool, add it to the jar. Refrigerate for a couple of days.

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