Pickled Rhubarb
This is perfect as a side to roasted or pulled pork.
Ingredients
- 1/2 tsp juniper berries
- 1/2 tsp allspice berries
- 3 strips of blood orange zest / mandarin zest / orange zest
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup sugar
- Pinch of salt
- 400g rhubarb, trimmed and cut into 1 cm coins
Method
- Combine the spices, zest, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
- Pack the rhubarb into jars, leaving 2 cm clear at the top. Pour over the brine, covering the rhubarb, still leaving 1.5 cm clear at the top.
- Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
- These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.
