Pickled Rhubarb by picturethatfood | Quick & Easy Recipe | The Feedfeed
Pickled Rhubarb
"Open sandwich with avocado, pickled rhubarb, goat cheese, chives and cress for lunch. Very good!"
-- @picturethatfood
Recipe Intro From picturethatfood
Instead baking a pie, try pickling your rhubarb instead!

Pickled Rhubarb


500ml of cider vinegar

450ml of water

450gr of sugar

30gr sea salt

4 stalks of rhubarb

10 slightly crushed black peppercorn

half of a teaspoon of slightly crushed fennel seeds

small piece of orange peel


Make a brine by mixing cider vinegar with water, sugar and sea salt. Bring to a boil until the sugar and salt are dissolved. Remove from heat and let this cool down to room temperature.

Wash rhubarb and pat dry. Cut each stalk in 10cm pieces. Shave with mandolin or cheese slicer in thin ribbons. Place these into a sterilized jar, together with 10 slightly crushed black peppercorns, half of a teaspoon of slightly crushed fennel seeds, and a small piece of orange peel. Cover with the cold brine and let sit for a few days.