Rhubarb Ginger Chilli Hot Pickle
Rhubarb Ginger Chilli Hot Pickle with apple cider vinegar (ACV) is a tangy sauce made with Live Original ACV.
Serves
1 person
Prep time
20 minutes
Ingedients
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300ml Willy’s Turmeric + Black Pepper ACV dosing bottle (with apple juice blend)
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15g fresh root ginger, sliced into thin matchsticks
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2 red chillies, sliced
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1 tsp peppercorns
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½ tsp salt
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300g rhubarb, trimmed and cut into discs (about £1 coin thickness)
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Optional:
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2 tbsp sugar or honey (add to pickling liquid if you prefer a sweeter pickle)
Method
Sterilise a 500g jar.
In a saucepan, bring Willy’s ACV, ginger, chilli, peppercorns and salt to a simmer until the salt dissolves.
Add rhubarb discs to the sterilised jar.
Pour over the hot pickling liquid until rhubarb is covered.
Seal with lid and allow to cool completely.
Refrigerate for at least 2 days before eating for best flavour.
Once opened, keep in the fridge and eat within 1 month.
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