Sweet Pickled Rhubarb
Sweet pickled rhubarb is easy to make and the most unique way to prepare rhubarb.
Fresh rhubarb is pickled in a sweet, salty and spicy apple cider vinegar mixture with ginger, cloves and pickling spice.
It’ll be your new favorite way to enjoy rhubarb!
Let’s make sweet pickled rhubarb
Featured Ingredients
- Rhubarb. You know this wildly unique plant that grows in the springtime – it tastes like sour green apples.
- When it comes to rhubarb, tang is the name of the game! (But, it’s not just tangy and zesty, it’s also bright and refreshing too!)
- Pickling Spice: This little wonder – a kind of magic in a jar – has everything you want for perfect pickles.
- It typically contains allspice, black pepper, black mustard seeds, cloves, coriander, red pepper, dried ginger, nutmeg, ground bay leaves, and cinnamon.
- And of course, if you make a lot of pickles, you may want to make your own spice mixture.
- Bonus: It’s the perfect summertime gift for your favorite pickle enthusiast.
- Ginger: A really simple and easy way to peel ginger is to use the back of a spoon.
- Using a vegetable peeler can be awkward because the skin of the ginger gets caught in the blades.
- Using the back of a spoon helps you effortlessly get into the nooks and crannies of everyone’s favorite little spicy root.
- Apple Cider Vinegar: Although white or rice vinegar are fabulous options for pickles, with the rhubarb you really want to stick with apple cider vinegar.
- The flavor of the apples marries perfectly with the tart rhubarb.
Step-by-Step Instructions
- Be sure your jars are thoroughly washed.
- The first step is to boil water for the jars. In a large stock pot, bring a pot of water to a boil.
- Now, make the brine. In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
- Pack the jar full! Add the rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar. Pour vinegar mixture into the jar and secure with the lid.
- Boil the jars. Place entire sealed jar into the boiling water bath for 10 minutes.
- Remove with tongs and place on a kitchen towel.
- The pickled rhubarb is best after it sits at least a week, but enjoy anytime!
Storage Tip
- Store in a cool, dry place and allow rhubarb to pickle at least 3 days before opening.
- Store in a cool, dry place for up to 1 year (if you followed the boiling directions).
- Once opened, store in the refrigerator for up to 2 weeks.
How to serve sweet pickled rhubarb
- Stir some into a fresh fruit salad.
- Combine it with jalapenos, cilantro, and onion for an insanely flavorful salsa!
- Smear a bagel with cream cheese and top it with sweet pickled rhubarb.
- Combine the sweet pickled rhubarb with granola as a topping for plain, vanilla, or fruit Greek yogurt.
- Chop strawberries and basil together mound them on top of toasted crostini, and kiss them with the pickled rhubarb!
- Use the pickled rhubarb as a topping for lemon or strawberry sorbet! The creamy texture of the sorbet is a wonderful vehicle for the crunchy rhubarb.
- Fill a large bowl with your favorite peppery salad greens – like arugula, watercress, or turnip or mustard greens – and toss in a good amount of the pickled rhubarb. It’s out of this world!
- Top a southeast Asian noodle dish with the pickled rhubarb. Noodle dishes love a pop of tangy freshness, and this would elevate them to a whole new level!
- When you serve pulled pork sliders, instead of topping it with a vinegar-based coleslaw, try the sweet pickled rhubarb instead. The sweet and tart pickles pair perfectly with the smoky meat to create layers and layers – and layers – of flavor.
- The sweet pickled rhubarb is the perfect accompaniment to roasted lemon chicken!
- Or if you’re feeling like an adventurous mixologist, try this tangy, briny treat as a garnish in your favorite cocktail.
- It would be particularly good in a drink featuring a shrub as a mixer – such as a strawberry shrub with gin or whiskey.
Recipe Substitutions & Alterations
- When pickling the rhubarb, add in extra whole peppercorns to boost the savory side of the pickles.
- You could also add fennel seeds for a slightly anise addition to the pickles, which would be delicious!
Sweet Pickled Rhubarb
Sliced rhubarb pickled with apple cider vinegar, ginger, pickling spice and cloves.
- Prep Time: 10-15 mins
- Cook Time: 5-10 mins
- Total Time: 15-25 mins
- Yield: Serves 8
- Category: Side, Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Units
Scale
- 1 1/4 cups apple cider vinegar
- 1 cup water
- 5 tablespoons granulated sugar
- 1/2 tablespoon coarse salt
- 1–pound fresh rhubarb, trimmed and sliced in 1/4-inch pieces
- 2-inch piece ginger, peeled and sliced
- 1 tablespoon pickling spice
- 1 tablespoon whole cloves
Instructions
- In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
- Pack rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar. Pour vinegar mixture into the jar and secure with the lid.
- Bring a large pot of water to a boil. Place entire sealed jar into the water bath as it’s coming to a boil. Boil for 10 minutes. Remove with tongs and place on a kitchen towel.
- Store in a cool, dry place and allow rhubarb to pickle at least 3 days before opening. Once opened, store in the refrigerator up to 2 weeks.
Notes
- *Once opened, the jar of pickled rhubarb will last up to two weeks. Unopened, the jar of pickled rhubarb will last up to a year.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 32
- Sugar: 5g
- Sodium: 363mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
I love rhubarb too! But, I’ve never tried pickling it before.. definitely curious now! Looks beautiful! Xx
I’m super excited to put it on everything 🙂 Thanks Thalia!
wow, it’s sounds amazingly delicious!
Thanks Anna! It really is 😉
I must admit that I’m not a fan of rhubarb, but this recipe had caught my attention, so I had to try it. And surprise: I loved it! It tastes amazingly and I kinda want to eat it with everything. Thank you for posting!
Saran, I’m so glad you love it! Yum!!
Gorgeous! What is your favorite way to eat it?? My mind immediately went to the yogurt idea ?
Thank you, Erica! I love it on yogurt and in salsa (with strawberries). So so so good!
LOVE this! Anything pickled is great, but this looks amazing!
Thanks, Abbie! I hope you get to try it 🙂
I never would have thought of pickled rhubarb! Love this!
Thanks Jess! It’s so good! 🙂
I love rhubarb but have diabetics in the family. Do you think this could be done with a sweetener substitute?
Hi Christine, I do think you could do it with stevia or another substitute, but I haven’t tested it with that. The recipe does only call for 5 tablespoons of sugar (equaling 5g sugar per serving), but since most people don’t drink the liquid as well as eating the rhubarb, you won’t even reach the 5g sugar per serving. Let me know if you try it with the sugar sub!!
Could i make it without the water bath. Have seen some recipes that do not require it. ???
Hi Rhonda! Yes you can skip the water bath part but then the pickled rhubarb is technically not safe for canning, meaning it can’t be stored for long periods of time. If you do it without the water bath, it’s considered a quick pickle and I’d store it in the refrigerator and eat within a week or two. I hope that helps!
Hi, I just finished making this and am looking forward to tasting it. I didn’t read the comments until after where you replied that there is only 3 tablespoons of sugar but in the recipe, which i followed it said 5 tablespoons. I certainly would have preferred a lower sugar option for the same reasons mentioned. And, I plan to make more this week when my neighbor brings more rhubarb, soooo, which is it? 3 or 5?
Also, I was a bit concerned as I had never seen instructions to put glass jars directly into boiling water rather than letting the bottles and water heat up at the same time. But I like the idea of just being able to start them cooking as soon as the lids were on. Anyway, unfortunately, one of my filled bottles did break as soon as it was placed in the boiling water. So, I am assuming it was because of the difference in temperature. If I am wrong and someone knows, let me know, otherwise I would say take care about that and heat them at the same time.
Hey there! My apologies for the typo in the comment – it is 5 tablespoons of sugar for the entire recipe. However, you can certainly use less, but the rhubarb will be more tart. You could try using monk fruit sweetener, which is a natural zero sugar sweetener (although I haven’t tested it with this particular recipe). The 5g of sugar per serving is correct, though, which is quite low, especially if you eat a lower sugar diet anyways. Most of the sugar remains in the pickling liquid.
As for boiling the jars, I always use thick jars and have never had an issue with a jar breaking – and I have canned/pickled a lot of things over the years! I think it depends on the thickness and quality of the jars. However, it will yield the same results if you add the jars, then bring the pot of water to a boil together – it just takes longer. I will add a note to the recipe based on your results of the one jar breaking – thanks for letting me know!