Pickled Rhubarb
This pickled rhubarb recipe is tangy, crisp and quick to make. It adds a bright, zesty twist to meat, cheese or salads. Keep a jar on hand for a punch of seasonal flavor.
Servings: 1 Jar, 17-Ounce
Equipment
Ingredients
- 3 or 4 Stalks fresh rhubarb trimmed and cut into ⅛-inch pieces, 2 Cups
- 1 Tablespoon lemon zest
- ½ Teaspoon black peppercorns
- ½ Cup granulated sugar
- ½ Cup apple cider vinegar or red wine vinegar
- ½ Cup water
- 1 Teaspoon kosher salt
Instructions
- Add sliced rhubarb, lemon zest and peppercorns to a 17-ounce glass jar with a lid.
- Whisk together sugar, vinegar, water and salt in a small saucepan.
- Bring to a boil over medium-high heat for 1 to 2 minutes.
- Pour brine into jar with rhubarb to completely submerge.
- Leave it to cool to room temperature.
- Once cool, cover with lid and refrigerate for at least 24 hours before serving.
Notes
Slice evenly: Thin, uniform slices help the rhubarb pickle quickly and stay crisp.
Use a clean jar: Always sterilize or wash the jar thoroughly.
Cool before chilling: Let the mixture cool completely before sealing.
Use a clean utensil: Always use a fresh spoon to avoid contamination.
Let it sit: It's best to refrigerate your rhubarb pickles for at least 24 hours, or 48 hours if possible, before serving so the flavors can meld.
Keen chilled: This is a refrigerator pickle recipe, not a proper canning recipe built for pantry storage. If you would like to use this recipe for canning, follow USDA guidelines for a water bath/canning.
Use a clean jar: Always sterilize or wash the jar thoroughly.
Cool before chilling: Let the mixture cool completely before sealing.
Use a clean utensil: Always use a fresh spoon to avoid contamination.
Let it sit: It's best to refrigerate your rhubarb pickles for at least 24 hours, or 48 hours if possible, before serving so the flavors can meld.
Keen chilled: This is a refrigerator pickle recipe, not a proper canning recipe built for pantry storage. If you would like to use this recipe for canning, follow USDA guidelines for a water bath/canning.
Nutrition
Calories: 418kcal | Carbohydrates: 103g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 2339mg | Potassium: 129mg | Fiber: 1g | Sugar: 101g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
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