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Recipes
Dish type
Preserves
Pickles
Pickled rhubarb
(1)
12 min
Like other pickles, this pickled rhubarb keeps for months in the refrigerator.
Recipe by:
CrimsonEdgePR
I made it!
11 people made this
Ingredients
Makes:
1
jar
500g rhubarb, very thinly sliced
300g caster sugar
200ml white balsamic vinegar
200ml white wine vinegar
Method
Prep:
10
min
›
Cook:
2
min
›
Ready in:
12
min
Place the sliced rhubarb in a sterilised jar.
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
Forage & Chatter
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