Pickled Rhubarb Recipe

Learn to make tangy rhubarb pickles with this supereasy recipe.
By Jen Catto
June 3, 2009
Add to My MSN

By pickling rhubarb, you can highlight all three of its personalities: sweet and tart ... and yum.

Content Tools

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

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


  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 

Subscribe Today!

Pay Now & Save 67% Off the Cover Price

(* 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