Umeboshi pickled rhubarb

Umeboshi pickled rhubarb

By
From
Poke
Makes
2 small jars
Photographer
Matt Russell

A very punchy pickle. Use finely diced in salads or with fish and reserve the pickling liquor for dressings.

Ingredients

Quantity Ingredient

Pickling liquor

Quantity Ingredient
100g sugar
120ml water
120ml rice wine vinegar
1 teaspoon umeboshi paste
2 stalks rhubarb, sliced lengthways
1 bird’s eye chilli, sliced

Method

  1. Place the pickling liquor ingredients in a saucepan and heat until the sugar has dissolved.
  2. Arrange the rhubarb in a sterilised jar with the sliced chilli. Pour over the hot pickling liquor, allow to cool, and leave to pickle for at least 48 hours. Store in the fridge for up to 2 weeks.
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