Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 5 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
5
- 2teaspoons mustard seeds
- 2teaspoons mixed peppercorns
- 500grams rhubarb, cut into 2cm pieces
- 1/2teaspoons dried chilli flakes
- 6 cloves
- 2 cm piece fresh ginger, thinly sliced
- 1 cup apple cider vinegar
- 2teaspoons sea salt flakes
- 3 bay leaves
- 1 cup caster sugar
Method
Step 1 of 2
Place vinegar, sugar, peppercorns, mustard seeds, cloves, ginger, chilli flakes, bay leaves and salt flakes into a saucepan with 1 cup boiling water. Stir over medium heat until sugar dissolves and mixture comes to the boil. Set aside to cool.
Step 2 of 2
Place rhubarb into 5-cup capacity sterilised jar. Pour cooled mixture over rhubarb and cover with lid immediately. Stand until cooled. Store in refrigerator for 48 hours before using. The rhubarb pickle will keep in the fridge for up to 2 weeks.
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