Preparation

1

Step 1

Wash the rhubarb and peel off the skin. Cut the stalks into pieces just under 5 cm long, then cut these in half or into thirds lengthways. Place the pieces upright in the prepared jars. For the syrup, bring the water, apple cider vinegar, sugar and spices to the boil in a saucepan. Fill the jars with the syrup. Close with preserving ring, glass lid and preserving clips. Heat in a 90°C water bath for 30 minutes to preserve.

2

Step 2

Click here for the jars: WECK glass 370 ml

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 600.0 g Rhubarb
  • 200.0 ml Water
  • 160.0 ml Apple cider vinegar
  • 180.0 g Sugar
  • 4.0 tsp Salt
  • 3.0 tsp Peppercorns
  • 3.0 tsp Mustard seed
  • 1.0 Chilli pepper
  • 4.0 Bay leaves