Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Have 4 pint (16-ounce) jars with lids ready. Split rhubarb stalks lengthwise and use a vegetable peeler to remove the tough stringy skin. Cut rhubarb into lengths that fit into the jars with just a little space at the top; fill jars evenly with rhubarb.
Combine sugar, vinegar, salt, coriander, peppercorns, chiles, bay leaves and 3 cups water in a large saucepan, and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and ladle liquid into the jars, placing 1 chile and 1 bay leaf in each. Cool, cover and refrigerate for at least 1 day. Will keep refrigerated for a month or more.