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Rhubarb, ginger and chilli pickle
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Makes: 1 litre
200ml apple cider vinegar
160g caster sugar
30g fresh root ginger, thinly sliced
1 tsp dried chilli flakes
1 tsp pink peppercorns
1 tsp yellow mustard seeds
½ tsp salt
400g rhubarb, trimmed and cut into 1½cm pieces
1. Sterilise a 1 litre jar (or 2 x 500g jars) as follows. Preheat the oven to 180˚C, gas mark 4. Wash the jar(s) in hot, soapy water and rinse clean. Place the jar(s) upside down in the oven for 10 minutes until dry, ensuring any rubber seals are removed.
2. Put the vinegar, sugar, ginger, chilli, peppercorns, mustard seeds, salt and 200ml water in a stainless-steel saucepan. Bring to the boil, then reduce the heat and simmer for 4 minutes until the sugar and salt have dissolved.
3. Put the rhubarb pieces in the sterilised jar(s) and top with the hot pickling liquid. Cover with the lid(s) and leave to cool completely. Put in the fridge for 2 days to pickle, then keep in the fridge and use within 2-3 days. Delicious with cheese and crackers.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 20g serving 85kJ
This recipe was first published in January 2020.
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