Preparation

1

Step 1

Wash the rhubarb and peel it. Cut the stalks into pieces just under 5 cm long, then cut each piece in half or into thirds lengthwise. Stand the pieces on end in the prepared jars.

2

Step 2

To make the syrup, bring water, apple cider vinegar, sugar, and the spices to a boil in a pot. Fill the jars with the syrup. Seal with a Preserving ring, glass lid, and canning clamps. Process in a water bath heated to 90° C for 30 minutes.

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