Candied Rhubarb Pickles | PCC Natural Markets

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Candied Rhubarb Pickles

Yield: about 2 cups

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Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Place rhubarb in a bowl. Put remaining ingredients in a small saucepan and boil to a syrup, about 5 minutes. Remove the chile and pour the hot syrup over rhubarb. Let sit 3 hours.

Drain the liquid from the rhubarb. You may reserve the syrup and reduce it further to use as a drizzle.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 19, 2011.

This sweet-tart pickles are great as a side dish, served alongside roasted pork, chicken or beef.

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