Bring salt, vinegar, sugar, spices and shallot (or chilies) to a boil, stirring. Simmer gently for 7 minutes until sugar is dissolved.
Place rhubarb in a narrow, tall glass mold, pour hot gravy over (rhubarb must be covered with it). Cool and infuse in the refrigerator for 24 hours with the lid closed. Pickles will keep in the refrigerator for 1 week.
Serve:
– with cheese, e.g. Emmental or possibly cream cheese – with warm ham o. Ae.
Tip: Always use aromatic spices to refine your dishes!
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