Homemade Pickled Rhubarb with Ginger and Spices
Ingredients
- 150g rhubarb
- 1-inch fresh ginger
- 4 cloves
- 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.
Eat after 24 hours of pickling.
