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With just a handful of ingredients and minimal effort, you can create a jar of this tasty, quick pickled rhubarb. If you’ve ever quick pickled before, this recipe will be so easy. And if you haven’t pickled before, we’ll walk you through all the steps so they turn out perfect!
save this recipe!Born out of a desire to explore new ways of enjoying the rhubarb harvest, this recipe is a tasty twist on traditional rhubarb preparations. Pickled rhubarb not only preserves the short seasoned rhubarb but also brings a tangy, sweet, and slightly spicy element to the mix.
These pickles are a game-changer whether you’re looking to elevate your sandwiches, brighten up your salads, or create a show-stopping charcuterie board.
- Easy to Make: Just chop, boil, and mix. Easy!
- Versatile: You can add these to salads, tacos, sandwiches or wraps, and more! Or just eat them plain.
- They Last A Long Time: Even though quick pickling only takes 15 minutes to do, the ingredients last for up to 3 weeks in the fridge!
Here’s What you’ll need
We’re using a few basic quick pickling ingredients here (like vinegar and water), then flavor it up with some spices that will compliment the rhubarb. Jump to the recipe card for exact measurements and substitutions.
- Rhubarb: The star ingredient of this recipe, rhubarb, brings its signature tartness and vibrant color to the pickles. During rhubarb season, look for fresh rhubarb stalks at your local farmers’ market or grocery store.
- Hot Water: Hot water dissolves the sugar and creates the pickling brine. It helps infuse the flavors of the other ingredients into the rhubarb.
- White Wine Vinegar: Tangy white wine vinegar provides the acidic base for pickling and adds a bright and lively flavor to the pickled rhubarb. If you don’t have white wine vinegar, you can substitute it with distilled white vinegar.
- Sugar: The sugar balances out the tartness of the rhubarb and vinegar, adding a touch of sweetness to the pickles. It also helps preserve the rhubarb’s texture and color during the pickling process.
- Fresh Ginger: Thinly sliced ginger lends its unique warmth and subtle spiciness to the pickles.
- Whole Peppercorns: These little flavor powerhouses bring the rhubarb a mild, peppery kick and subtle aroma.
- Whole Cloves and Star Anise: Both of these add a hint of warmth and aromatic notes. The cloves infuse the pickles with their distinctive flavor while the star anise is like a mild licorice.
Which vinegar?
When it comes to choosing the type of vinegar for your pickled rhubarb, consider experimenting with different types of vinegar to create unique flavor profiles. While the recipe calls for white wine vinegar, you can also try using other vinegar like apple cider vinegar (for a fruity, mellow flavor) or red wine vinegar (for a pop of bright red color) to add a distinct flavor to your pickles.
It goes like this
This recipe comes together in just 10 minutes and doesn’t require any canning equipment or special techniques. It does require some patience for the flavors to marinate, but I promise it’ll be worth it! This is an overview of the recipe. Jump to the recipe for the full printable instructions.
Step 1: Add the Rhubarb and Ginger To a Jar
Stuff the sliced rhubarb and ginger into a 24-oz mason jar, filling it all the way to the top.
Step 2: Make the Vinegar Mixture
In a separate container, combine the rest of the ingredients. The hot water helps to dissolve the sugar and infuse the spices, while the vinegar adds a pleasant tang and acts as a natural preservative.
Step 3: Pour In the Vinegar Mixture
It’s time to bring together the rhubarb and vinegar! Carefully pour the prepared vinegar mixture into the mason jar, ensuring it completely covers the rhubarb and ginger.
Step 4: Pickle
The hardest step of all…wait! Place the tightly sealed jar of pickled rhubarb in the refrigerator and allow it to marinate for at least an hour before serving.
Flavor Tip
If you can resist the temptation, letting it sit for a longer period, such as overnight, will intensify the flavors and create an even more delicious pickled rhubarb.
flavor variations
- Adjust the sweetness and tanginess according to your preference by adjusting the amount of sugar and vinegar in the pickling liquid. You can add more sugar for a sweeter taste or more vinegar for a tangier flavor.
- Customize the spices and aromatics used in the pickling liquid. Experiment with different herbs, such as thyme or rosemary, or spices like cinnamon or cloves, to create unique flavor profiles.
Quick Pickling versus Traditional Pickling
This quick pickled rhubarb is classified as a “quick pickle”, rather than a traditionally pickled recipe. Pickling typically involves a longer process of preserving food through fermentation or immersion in a brine solution, which results in a more intense and complex flavor development over time.
On the other hand, quick pickling, as the name suggests, is a shorter and simpler method that involves marinating the food in a vinegar-based solution for a relatively shorter period, resulting in a milder and fresher flavor profile.
If you still have more rhubarb, use it to make rhubarb crisp or rhubarb compote.
How To Make Quick Pickled Rhubarb
Equipment
- 1 24-oz wide mouth mason jar
Ingredients
- 3 stalks rhubarb, cut into ½-inch pieces
- 2 inch piece fresh ginger, thinly sliced
- 1 cup hot water, 236 mL
- 1 cup white wine vinegar, can sub distilled white vinegar, 236 mL
- ½ cup sugar
- ½ tsp whole peppercorns
- 6 pieces whole cloves
- 1 piece star anise
Instructions
- Add Rhubarb: Stuff sliced rhubarb and ginger into a 24-oz mason jar to the top of the jar.
- Make Vinegar Mixture: In a separate container, stir together all remaining ingredients until sugar has dissolved.
- Pour: Pour the vinegar mixture into the jar to cover all of the rhubarb and ginger.
- Pickle: Set in the fridge and let marinate for at least an hour before serving.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
