In this unusual recipe, rhubarb stalks are pickled in cider vinegar with mustard seeds, cloves and star anise. Perfect served up as part of a cheese and charcuterie platter, or used to garnish cocktails.
- 6 large rhubarb stalks
- 225ml each apple cider vinegar and water
- 200g caster sugar
- 2 tsp. mustard seeds
- 1 tsp. each black peppercorns and whole cloves
- 2 star anise
- 1/2 tsp. salt
Trim the rhubarb and trim to fit two 450g jars. If the stalks are particularly thick, slice them lengthways.
Combine vinegar, water, sugar and salt in a saucepan and bring to the boil until the sugar dissolves.
Divice the mustard seeds, peppercorns, cloves and star anise between the two jars. Divice the rhubarb stalks between the jars on top of the spices then pour the pickling liquid over the top. Seal and cover. Tap to remove air bubbles and process in a water bath - or, just make sure they are properly sealed and that the jars "pop" as they cool.
Store for up to a year. Once opened, chill and use within two weeks.