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.