Pickled Rhubarb Recipe




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Sweet, tart, and a little bit spicy does not just sum up this author's personality, it also describes these irresistible rhubarb pickles!  You can totally change up this recipe to reflect whatever aspect of the rhubarb you want to bring out by adding more or less sweet, spicy, or tangy ingredients.  It's really simple!  And whether you want to hot-process these pickles so they store for a long time, or treat them as refrigerator pickles is up to you.  Processing the rhubarb makes for a softer pickle, great as a chutney or relish.  Or you can skip this step and stick them straight in the fridge for crisper pickled rhubarb!


1 lb rhubarb stalks, chopped into spears to fit your jars
1 cup apple cider vinegar
1 cup water
1 cup sugar
1 1/2" knob of ginger, sliced
1/2 teaspoon salt
2 teaspoons mustard seed
1/2 teaspoon black peppercorns

In a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved.

Divide the spices up between the two jars.  You can go crazy here - add star anise, cloves, whatever sounds good!

Pack your rhubarb spears into the two jars.

Top the spears with the pickling liquid.  

Wipe the jars clean and screw on the lids. 

For pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath for 10 minutes, making sure the water completely covers the jars.  Get more details about canning in Tim Anderson's guide to canning!  

For crispier refrigerator pickles, stick 'em in the fridge!  They'll be ready to eat in 24 hours, and good for a week!

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    6 Discussions


    6 years ago


    Amazing-- I was just thinking about what pickled rhubarb would be like, and wondering why I've never seen a recipe for it. The flavor combination sounds like it would be amazing. My one concern is the texture. Are the pickles fibrous/stringy?


    7 years ago on Introduction

    These are really interesting. I've never heard of or seen pickled rhubarb before. I'm not a huge fan of rhubarb to begin with, but maybe I will love them pickled. Only one way to find out. :)


    7 years ago on Introduction

    Thanks Schoo, I gotta try this. I like pickled stuff - cucumbers of course but i do some beans, jalapenos, and of course asparagus!. not so much eggs... Never quite sure what to do with all my rhubarb now that i am trying to cut carbs.... i mean i like pie but...

    anywho going to have to try this out!

    but if you like pie, i have a great recipe for rhubarb banana pie.... its really good...The bananas provide most of the needed sweetness... maybe if i go for a run i can rationalize a pie... hmmm.


    7 years ago on Introduction

    Hey schoochmaroo,

    I have an idea for pickling peaches with honey, possibly as my first food related instructable. Mind if I call upon your assistance as a culinary expert when the time comes?

    Pickled Rhubarb looks delicious!


    7 years ago on Introduction

    These looks interesting. I've been on the hunt for different rhubarb recipes, in hopes my plant does well. I'll definitely write this one down! Thanks!