Recipe Elderflower Rhubarb Pickles

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INGRÉDIENTS

250g fresh rhubarb
200ml cider vinegar: Vinegar with an acidity of about 5%.
100ml water
2 tbsp cane sugar or white caster sugar. About 20-30g.
1 tsp salt
About 1 tbsp dried elderflowers (about 5-10g).
3 pink peppercorns (optional, for a touch of flavor)
1 small airtight glass jar with a capacity of about 300-400ml and a height of about 10-12cm. Cleaned and sterilized.

PRÉPARATION

Sterilize the jar
Wash the 250g of fresh rhubarb. Remove the leaves and cut the stalks into sticks about 5-6cm long.
Place the rhubarb sticks vertically inside the jar, packing them down lightly so they are tight.
Add the fresh elderflower umbel (if using, wash it gently first) or the tablespoon of dried elderflowers.
Add the 3 pink peppercorns if using.
In a small saucepan, pour the 200ml of cider vinegar, the 100ml of water, the 2 tablespoons of cane sugar, and the teaspoon of salt.
Bring the mixture to a boil over medium heat, stirring constantly, until the sugar and salt are completely dissolved.
Using a funnel or a small ladle, gently pour the hot brine over the rhubarb sticks and elderflower in the jar.
Ensure the brine completely covers all of the rhubarb. If necessary, gently tap the jar on the counter or tilt it to help any air bubbles escape.
Immediately seal the jar tightly with its sterilized lid.
Allow the jar to cool completely at room temperature (this may take several hours). Once cooled, place the sealed jar in the refrigerator.
Let the rhubarb and elderflower pickles marinate in the refrigerator for at least 24 hours before enjoying. The taste will be much better and more developed after 3 days of maceration. The flavor will continue to evolve over time.
Use fresh rhubarb pickles as a condiment according to your taste.
Keep the jar in the refrigerator.