Recipe Rhubarb Pickles - TG

Preparation time: 20 minutes
Cooking time: 5 minutes

INGRÉDIENTS

PRÉPARATION

Wash and dry the rhubarb. Cut it into 1.5 cm pieces. Peel the ginger and slice it thinly.
Place the rhubarb pieces and ginger slices in a sterilized jar with the juniper berries and cloves.
Mix the vinegar with the sugar and salt in a small saucepan. Bring to a boil. When the mixture boils, pour it into the jar over the rhubarb pieces until it reaches the top (it should overflow).
Close the jar and turn it upside down. Let cool before storing in the refrigerator. Consume within 3 weeks maximum.
Rhubarb Pickles: How to Eat Them?
Rhubarb pickles can be eaten in a salad to add a sweet and savory touch. They're also excellent with cheese: a hard cheese like Comté, or a cream cheese, or even yogurt ice cream for the more adventurous.