Tangy Home-Pickled Rhubarb Recipe

Name: Tangy Home-Pickled Rhubarb
Total time: 30 min
Yield: 4
Ingredients: 250 ml White wine vinegar; 250 ml Water; 100 g Granulated sugar; 1 tbsp Sea salt; 400 g Rhubarb stalks, trimmed and cut into 2cm pieces; 1 tsp Mustard seeds; 0.5 tsp Chilli flakes; 1 Star anise

Create a jar of tangy pickled rhubarb perfect for adding a zesty twist to salads, toast, and more. This simple recipe will bring a unique flavour to your table.

easy

00:30

METHOD

Step 1.
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve.
Step 2.
Add the rhubarb pieces to the saucepan and bring to a simmer. Remove from heat after 1 minute.
Step 3.
Carefully pack the blanched rhubarb into a sterile jar.
Step 4.
Pour the hot pickling liquid over the rhubarb, ensuring it is completely covered.
Step 5.
Add the mustard seeds, chilli flakes, and star anise to the jar.
Step 6.
Seal the jar and let it cool to room temperature. Then, refrigerate for at least 48 hours before using.
Step 7.
Enjoy your pickled rhubarb in salads, as a condiment, or as a zesty snack.