Pickled Rhubarb Recipe

Learn to make tangy rhubarb pickles with this supereasy recipe.

June 3, 2009
By Jen Catto 
pickled rhubarb
Image Gallery
By pickling rhubarb, you can highlight all three of its personalities: sweet and tart ... and yum.
EMILY HELLER
Article Tools
Print
Comments
RSS
Bookmark and Share

An interesting take on traditional pickles, tangy pickled rhubarb is a great addition to cheese platters or a condiment for charcuterie and roasted meats.

RELATED CONTENT

Ingredients:
2 cups apple cider vinegar
1 1/2 cups raw sugar
1 tbsp coarse sea salt
1 1/2-inch knob ginger, peeled and thinly sliced
Small handful dried chili peppers
Small handful whole cloves
Small handful whole allspice 
1 pound rhubarb

Instructions:

  1. Boil vinegar, sugar, salt, ginger and spices until sugar and salt dissolve (approximately 5 minutes after coming to a boil). Strain out the solids, and set aside.
  2. Cut rhubarb into batons long enough to fill the jar. (For half-pint jars, cut stalks into 4-inch pieces.)
  3. Pack rhubarb into sterilized jars with a few bits of the reserved solid spices. 
  4. Pour hot liquid over jars, screw on lids, and allow to cool.
  5. Refrigerate for up to one month. Note: It’s best to treat rhubarb as a refrigerator pickle, as the canning process will soften the fruit to mush.

— Adapted from www.pickle-girl.blogspot.com by Jen Catto 

See also: Eat in Season: Rhubarb 

Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

Please note that there is currently a problem with the comments function and your comment may or may not post successfully. We are working to correct the problem and thank you for your patience. 

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Mother Earth News readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Mother Earth News?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

Mother Earth News is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. Mother Earth News helps you cut costs without sacrificing modern luxuries.

At Mother Earth News, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our Earth-Friendly automatic renewal savings plan. By paying with a credit card, you save an additional $4.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

You may also use the Bill Me option and pay $14.95 for 6 issues.