When ruby-red stalks of rhubarb appear in your garden, you know that spring has arrived! But what to do with all that rhubarb? It’s impossible not to end up with a bumper crop of the stuff. Yes, freezing rhubarb is an option. But this easy pickled rhubarb recipe is a great way to enjoy rhubarb all season long.
What Does Pickled Rhubarb Taste Like?
Pickled rhubarb has a sweet and tart taste. If you add spices to the mix, as recommended in the recipe below, it will have a slightly spicy flavor as well. But it depends on the combination of spices that you use.
How to Make Pickled Rhubarb
It’s a snap! You’ll need some fresh rhubarb and a pickling liquid, or brine. When making the brine, you can simply use apple cider vinegar, water, pickling salt and sugar. You can also make the flavor a bit more complex with the addition of spices, such as mustard seeds, cloves, ginger, peppercorns and star anise.
Here’s how to harvest stalks of rhubarb from your garden.
Ingredients
- 1 pound fresh rhubarb stalks, trimmed to fit two 8-ounce jars
- 3/4 cup apple cider vinegar
- 1-1/2 cups water
- 1 tablespoon pickling salt
- 1 tablespoon granulated sugar
PICKLING SPICES
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 1 star anise pod
Tools You’ll Need
- You’ll need Mason jars with removable lids and rings for this pickling project.
- We love this 2-qt. All-Clad saucepan—the cooking surface is stainless steel and won’t react with vinegar.
- This Canning & Pickling Salt will dissolve more quickly than table salt.
Instructions
Step 1: Prep the rhubarb
To start, tightly pack the trimmed rhubarb into jars. Don’t forget to allow at least 3/4 inch of head space.
Step 2: Make the brine
In a medium saucepan, combine the apple cider vinegar, water, salt and sugar. Then, add the pickling spices if you’d like to use them. Bring the mixture to a boil, then simmer for 2 minutes, or until the salt and sugar have dissolved.
Step 3: Fill the jars
Carefully pour the pickling liquid and spices into each jar, leaving 1/2 inch of head space.
Step 4: Seal and chill
Seal the jars. Let chill in the refrigerator for at least 48 hours before using. Once opened, the pickled rhubarb should be used up within two weeks. Unopened, it can be stored for up to two months in the refrigerator.
How to Store Pickled Rhubarb
The pickled rhubarb made with this recipe should be stored in the refrigerator. However, if you would like to store your pickled rhubarb for a longer period of time (and say, enjoy it during the deep dark of winter), you can opt to process the jars in a water bath canner immediately after filling and sealing the jars.
How to Serve Pickled Rhubarb
Think of pickled rhubarb as a condiment—it would be a delicious topping on burgers or brats. You could even use it as a sweet and savory topping for yogurt! I know I can’t wait to try it as an addition to this strawberry ricotta bruschetta.
Love pickling recipes like this? Here’s how to make pickles with any vegetable.
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
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Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
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Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
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A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
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I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
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With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
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This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
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These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
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These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
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This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
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This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
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If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey
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To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
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I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
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My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
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When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
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Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, WisconsinThe post The Easy Pickled Rhubarb Recipe You Need to Try appeared first on Taste of Home.
Susan Bronson