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Rhubarb Pickles: a Tangy Delight in Every Bite - Kitchenfeast
Ingredients
  • 4 cups fresh rhubarb, cut into ½ inch pieces
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 4 cloves garlic, peeled
  • 4 strips orange zest
Steps
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