Pickled rhubarb

    Like other pickles, this pickled rhubarb keeps for months in the refrigerator.

    CrimsonEdgePR

    1 person made this

    Ingredients
    Makes: 1 jar

    • 500g rhubarb, very thinly sliced
    • 300g caster sugar
    • 200ml white balsamic vinegar
    • 200ml white wine vinegar

    Method
    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Place the sliced rhubarb in a sterilised jar.
    2. In a pan mix together the vinegars and sugar and bring to the boil until the sugar has dissolved. Pour over the rhubarb and leave to cool. The jar should be filled to the very top to create an airtight seal. Chill.

    See it on my blog

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