How To Make Quick Pickled Rhubarb

Pickled rhubarb from a mason jar on a spoon.

How To Make Quick Pickled Rhubarb

With just a handful of ingredients and minimal effort, you can create a jar of these 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! Pickled rhubarb is the dish that every home cook needs to elevate your sandwiches, salads, and charcuterie boards to new heights.

Prep Time10

Total Time10

Course: Dips, Sauces, and Salsas, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: how to pickle rhubarb, pickled rhubarb

Diet: Vegetarian

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

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.

Video

Notes

Store in the refrigerator for 2 to 3 weeks.

Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.

Nutrition