Recipe Rhubarb Relish
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Auteur : Søren Staun PetersenInternet : https://nationalpost.com/life/food/sweet-and-savoury-rhubarb-recipes#pearl-barley
Makes: 1 half-pint (250 ml) glass jar
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 2 rhubarb stalks
- 1 onion
- 1/3 cup white vinegar
- 1/3 cup apple cider vinegar
- 1/2 cup sugar
- 1 teaspoon yellow mustard seeds
- Salt and pepper, to taste
PRÉPARATION
- Slice the rhubarb into long, thin strips.
- Slice the onion into thin slices and mix it with the rhubarb.
- Heat the vinegars, sugar, mustard seeds, salt, and pepper over the stove.
- Once the sugar has dissolved, add the onion and rhubarb. Simmer for 10 to 15 minutes until the rhubarb is very tender.
- Allow the relish to cool slightly before pouring it into a warm glass jar (see note).
- Store in a cool, dark place and refrigerate after opening.
- Shelf life is approximately 3 months before opening and 1 week after opening.
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