Seasoned Jan - March 2020

Ingredients:/
250g rhubarb
100ml cider vinegar
IN SEASON
100ml water
/22
Rhubarb Pickle
/23
50g caster sugar
1 tbsp root ginger [optional]
Pinch of Cornish Sea Salt Flakes
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes Chill time: 3 hours
Method:/
Thinly slice your rhubarb evenly so
that it pickles at the same rate.
Using a small saucepan prepare your
pickling liquor by dissolving sugar in a
1:1 water and vinegar solution. Add a
lump of root ginger if you want a bit
more warmth and gentle spice to
complement the sweetness of your
rhubarb. Add a pinch of Cornish Sea
Salt Flakes.
Bring the pickle to a boil and then
remove from the heat. Immerse your
rhubarb, stir and leave for 5-10 minutes
to pickle as the vinegar cools. Store in a
clean jam jar in the fridge for 1-2 weeks.
More recipes / cornishseasalt.co.uk/recipes
This is a fantastic
sweet pickle
served with oily
fish, stir fried
vegetables, or with
tacos for a
colourful pink
garnish.