Recipe Sweet and Spicy Pickled Rhubarb
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Auteur : Internet : https://docs.google.com/document/d/1OULV5G7v_NA7ONJOfdC3v4XayUUpDrvCU8Ccsj3WkuA/mobilebasic?
INGRÉDIENTSMarinade
Spices
Rhubarb
PRÉPARATION
- 1 cup water
- 1 cup red wine vinegar
- 1 cup sugar
- 2 tablespoons pickling or kosher salt
Spices
- 1 teaspoon black peppercorns
- 1 teaspoon white pepper
- 1 teaspoon fresh ginger
- 2 sprigs fresh thyme
- 2 dried chili peppers
- 1/2 tablespoon chili flakes
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mustard seeds black
- 2 to 3 bay leaves
Rhubarb
- Enough chopped rhubarb to fill the jar, leaving a little space. About 454 grams (1 pound, 7 to 8 stalks)
PRÉPARATION
- Bring the pickling ingredients to a boil
- In a 1-quart wide-mouth jar, add the rhubarb and spices.
- Cover the rhubarb and spices with the boiling pickling mixture, making sure all of the rhubarb is covered.
- The rhubarb will absorb the liquid, so save the extra until the rhubarb is completely cooled to fill the jars.
- Let cool, place in the refrigerator. It should be good to eat in two days but will taste best in seven.
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