Sweet Pickled Rhubarb

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Sliced rhubarb pickled with apple cider vinegar, ginger, pickling spice and cloves.


  • 1 ¼ cups apple cider vinegar
  • 1 cup water
  • 5 tablespoons granulated sugar
  • ½ tablespoon coarse salt
  • 1-pound fresh rhubarb, trimmed and sliced in ¼-inch pieces
  • 2-inch piece ginger, peeled and sliced
  • 1 tablespoon pickling spice
  • 1 tablespoon whole cloves


  1. In a large stock pot, bring a pot of water to a boil.
  2. In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
  3. 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. Place entire sealed jar into the boiling water bath for 10 minutes. Remove with tongs and place on a kitchen towel.
  4. Store in a cool, dry place and allow rhubarb to pickle at least 3 days before opening. Once opened, store in the refrigerator for up to 2 weeks.


  • *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.