Wednesday, June 12, 2013

RECIPE: Rhubarb Pickles

Difficulty level: EASY

4 stalks rhubarb, sliced into 1/4 inch pieces
2 cups cold water
1 cup apple cider vinegar
2 tb sugar
2 tb salt
2 tb whole black pepper corns
2 tb whole cardamom pods
2 tb whole cloves
1 tb commercial pickling spice

Mix all ingredients, cover and refrigerate for 2-3 days before serving. Makes a delicious accompaniment to stew or greasy food.


Submitted by Adrienne Mishkin

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