Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds rhubarb stalks
- 1 1/4 cup sugar
- 1 3/4 cup cider vinegar
- 2 1/2 tablespoons coarse sea salt
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 4 small dried chiles, such as chile de árbol
- 4 bay leaves
Instruction
- Have 4 pint (16-ounce) jars with lids ready.
- Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin.
- Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.
- Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil.
- Lower heat and simmer 3 minutes.
- Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each.
- Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.
