Recipe Quick Pickled Rhubarb
Return to the recipes list |
Auteur : Fermes LufaInternet : https://montreal.lufa.com/fr/blog/filets-de-poisson-la-rhubarbe-deux-facons
INGRÉDIENTS
PRÉPARATION
- 1 cup sliced rhubarb
- ¾ cup apple cider vinegar, or wine vinegar
- ¾ cup water
- 1 tbsp wildflower honey
- a few sprigs of fresh thyme
PRÉPARATION
- In a small saucepan, combine the water, vinegar, and honey.
- Over medium heat, dissolve the honey in the liquid.
- In a clean container, such as a mason jar, place a few sprigs of fresh thyme and the rhubarb slices. Then pour the liquid to fill the jar.
- Let cool, close the jar, and keep in the refrigerator for at least 12 hours before consuming.
- Pickled rhubarb will keep for one month in the refrigerator.
Return to the recipes list
Copyright © Christian Sauvé | Rhubarbium.ca - 2024