Pickled Rhubarb

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1 quart rhubarb, sliced 1.5 cup apple cider vinegar 3/4 cup sugar dash tarragon, chopped Bring vinegar and sugar to a boil and pour over rhubarb and tarragon. Press to submerge and let sit at room temp until cool. The end.

Pomelo pepper relish

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During winter months we fill the menu at girl & the goat with citrus, from grapefruit to blood oranges to one of my favorites, pomelos.  This relish is great over roasted beets, on crusty bread, over fish or pork chops.  Adds great acidity and spice! Pomelo pepper relish  2 C pickled fresnos (recipe below)  5… Read more »