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E2d9c3f6 3156 4f5d a288 6ba33fef8096  2017 05 23 01 15 21
Jos
Jos

Pickled rhubarb | Peel outer layer of rhubarb (its stringy) and cut into lengths. Slice red onion rings. Simmer allspice, black pepper, coriander, star anise, bay leaf, sugar and course salt in a mixture of red wine vinegar, white vinegar and water. Pack rhubarb and red onion into jars. Pour over hot vinegar mixture and seal jars with tight fitting lid. Refrigerate for about a week and then enjoy!