Pickled Rhubarb with Ginger and Spices
Ingredients
- 150g rhubarb
- 1-inch fresh ginger
- 4 cloves or 1/4 tsp red Sichuan pepper or any spices
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1/4 tsp salt
Preparation
In a saucepan, add the vinegar, water, sugar, and salt. Dissolve the sugar on low heat.
Meanwhile, peel and cut the rhubarb and ginger into small slices.
In a clean jar, add the rhubarb, ginger, and spices. Pour the warm liquid over them and close the jar.
Once cooled, store in the fridge and eat after 24 hours of pickling.
