3 stalks of rhubarb
200 ml cider vinegar
200 ml sugar
200 ml water
2 ts peppercorns
1 ts cloves
1 ts dried chilli
2 ts coriander seeds
4 bay leaves
1 thumb of ginger, thinly sliced
2 jars
25 minutes + 48 hours pickling time
A quick and perfectly pink accompaniment to crumbly cheeses and a
tongue-tingling tangy friend of any oily fish.
Sterilise jars. Wash rhubarb and trim the ends. Slice no thicker
than a pound coin & pack into jars. Top with pickling spices. Bring
water, sugar and cider vinegar to the boil. Once the sugar has
dissolved pour the pickling liquor over the rhubarb. Pop the lids on
& wait until cool to refrigerate.
