Pickled rhubarb
(1)
12 min
Like other pickles, this pickled rhubarb keeps for months in the refrigerator.
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:10min ›
Cook:2min ›
Ready in:12min
- 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.
