31 Days of MOO No. 26 Pickled Rhubarb
My lovely friend Carol introduced us to pickled rhubarb and oh boy do we love it. It is one of my favourite ways to preserve the bounty of rhubarb we get from our garden to enjoy throughout the year.
It adds something special to a cheeseboard, or if you're fancy, a charcuterie board, but even on a plate with some cheese and crackers, it is so good.
If you grow rhubarb, you'll know there are times you have a glut and need a way to use it up - this is for when you have plenty of stewed rhubarb, have made jam and rhubarb champagne.
It's so economical, but even if you buy your rhubarb it will cost around $3.20.
It adds something special to a cheeseboard, or if you're fancy, a charcuterie board, but even on a plate with some cheese and crackers, it is so good.
If you grow rhubarb, you'll know there are times you have a glut and need a way to use it up - this is for when you have plenty of stewed rhubarb, have made jam and rhubarb champagne.
It's so economical, but even if you buy your rhubarb it will cost around $3.20.
Pickled Rhubarb
Ingredients:
500g rhubarb stalks, washed and cut into 2 - 3 cm chunks
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt
Method:
Bring the water, sugar, cider vinegar and salt to a boil. Stir until the sugar and salt have dissolved. Cool slightly. Pack the rhubarb into clean, sterilised jars. Pour the brine over, to cover the rhubarb. Seal straight away. Place in fridge to chill. Can be eaten as soon as chilled, but the pickles are better if left for a week.
Ingredients:
500g rhubarb stalks, washed and cut into 2 - 3 cm chunks
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt
Method:
Bring the water, sugar, cider vinegar and salt to a boil. Stir until the sugar and salt have dissolved. Cool slightly. Pack the rhubarb into clean, sterilised jars. Pour the brine over, to cover the rhubarb. Seal straight away. Place in fridge to chill. Can be eaten as soon as chilled, but the pickles are better if left for a week.