PICKLED RHUBARB

I'm very fortunate to have rhubarb growing in my garden, so I have it on hand throughout the year . Rhubarb is at home in a sweet dish and just as welcome in a savoury dish .......or just as a crunchy snack straight from the pickling brine . I use 10 stalks of rhubarb, washed, trimmed and sliced . Now all you need is to prepare your brine .......1 tbs of mustard seeds, 12 whole cloves, 1 dsp of whole peppercorns, 2 cups of apple cider vinegar, 250ml cup of raw sugar, 1 tsp of sea salt . Place these into a small saucepan and stir over a low heat until the sugar is dissolved, it won't take long and the brine will only be warm... Remove from heat . Place the sliced /chopped rhubarb into a large jar that has a lid, now pour in the warm brine. Cover with a lid and leave in the refrigerator for 10 days . This rhubarb is great as a snack, as an additive to soups or slow cooked meals .......add it to salads and drizzle with a little of the brine.

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