Tangy Home-Pickled Rhubarb Recipe
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.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Sterile jar
- Ladle
- Refrigerator
- Spoon
- Spatula
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
- 1/2 tsp Chilli flakes
- 1 Star anise
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