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RHUBARB PICKLE

Print Recipe
Course: Snack
Ingredients Method

Ingredients
  

  • 12 ounces water
  • 12 ounces rice wine vinegar
  • 1 cup sugar (200 grams)
  • ¼ cup red wine
  • 1 tablespoon salt (15 grams)
  • 3 cups sliced rhubarb (about 8 medium stalks cut into ⅛-inch slices)

Method
 

  1. Combine all ingredients except the rhubarb in a medium saucepan and bring to a boil, stirring to dissolve the sugar and salt and cook off the alcohol.
  2. Cool completely (if you're in a hurry, put the pan in an ice bath). Pack the sliced rhubarb into a quart-sized glass jar. When the liquid is fully chilled, pour over the rhubarb.
  3. Refrigerate for at least 2 hours. These will keep for 3 weeks or more.