Indian-Style Sweet And Sour Pickled Rhubarb Recipe

Cooking Directions

• STEP 1.Wash and trim the rhubarb stalks, then cut them into small pieces.
• STEP 2.In a saucepan, combine vinegar, sugar, salt, and spices. Bring the mixture to a boil.
• STEP 3.Add the rhubarb pieces to the boiling mixture and cook for a few minutes until they become tender.
• STEP 4.Transfer the pickled rhubarb to sterilized jars and let them cool before sealing.
• STEP 5.Store the jars in the refrigerator for at least 24 hours before using to allow the flavors to develop.
• STEP 6.Serve the pickled rhubarb as a condiment with sandwiches, salads, or curries.

Cooking Tips

• Make sure to use fresh and firm rhubarb stalks for the best results.
• Adjust the amount of sugar and spices according to your taste preferences.
• Sterilize the jars by boiling them in water for a few minutes or running them through a dishwasher.

Storage and Serving

• Store the pickled rhubarb in the refrigerator for up to a month.
• Serve it chilled or at room temperature.
• Use it as a topping for sandwiches, salads, or as a side with curries.