Pickled Rhubarb Recipe

Four jars of pickles on a table

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Spring is here and so is rhubarb. Pickled Rhubarb is my new favourite rhubarb creation. Rhubarb is a wonderful ingredient for sweet baked goods, like these Strawberry Rhubarb Muffins, or Rhubarb Blueberry Oatmeal Bars. It also makes a lovely jam, as I shared with this Two-Ingredient Rhubarb Jam Recipe. I’ve even made a cocktail with rhubarb: Rhubarb Gin & Tonic Cocktail.

glass jar of rhubarb pickles

Time For a Savory Rhubarb Recipe

This time, I’m trying something a little different with rhubarb. Something that doesn’t involve strawberries. Pickled rhubarb, although it does have sugar in the pickling brine, is meant to be served & eaten in a savoury way.

A jar of pickles on a table

What To Do With Pickled Rhubarb?

Believe it or not, these pickles are very versatile. They are still deliciously tart and are spiced with ginger, cardamom, mustard seed, cloves, cinnamon and bay. You can use your rhubarb pickles on sandwiches (try a sharp cheese and peppery ham). Or top burgers, hot dogs and tacos. 

We are using these pickles on charcuterie or cheese boards for entertaining. Think of a cracker spread with creamy cheese and topped with tart- spicy pickles. Add some to salads, and serve with grilled vegetables, chicken, fish, or meat.

And, as with all home preserves, they make great gifts, either for the hosts of the next barbecue, or saved for the winter holidays. It’s a treat to have this delicious taste of spring when it’s cold and gloomy.

Three jars of pickled rhubarb

Quick Pickling vs Canning

For this recipe, the rhubarb is covered in pickling brine and processed in a hot water bath. You can store vegetables preserved this way in the pantry for up to a year. This is the best way to pickle if you have a lot of rhubarb, and want a lot of jars to give as gifts or have on hand.

However, the quick pickling method works well for smaller batches. For this method, first, you pour hot pickling brine over the rhubarb packed jars. Secondly, lids are applied, and the jars are placed in the fridge where they can be kept for up to a month. Learn more about the different pickling methods: The Science of Vinegar Pickling, Explained

Pickles in Brine


This is Not a Crisp Pickle

If you are looking for a crisp rhubarb pickle recipe, this is not the one. Instead, this recipe is more like a delicious pickled compote. Which is why it works so well as a topping and on a cheeseboard. So you have been warned if you don’t want your rhubarb pickles to be soft. 

A top-down view of four jars of pickles

Don’t Throw Away the Brine

Finally, pickle juice is a versatile and useful thing. Some ways to use your brine: Use it in a vinaigrette in place of vinegar or lemon. It adds a delicious tart brightness to any salad. Try some in a cocktail. Pickle juice is perfect in a Bloody Mary or a  Caesar Cocktail. Have you ever tried a pickle juice martini? You can use pickle juice to re-pickle things, too. This rhubarb pickle juice would be perfect for pickling eggs. Use your brine in soups, marinades, too.

four jars of pickled rhubarb, on opened, and a dish of pickled rhubarb

Four jars of pickles on a table

Pickled Rhubarb Recipe

Pickled Rhubarb is delicious, versatile, and easy to make.
5 from 26 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Jams, Jellies, & Preserves
Cuisine American, Canadian
Servings 32 2 tbsp servings
Calories 47 kcal


  • 2 cups white vinegar
  • 1.5 cups sugar
  • 1 cinnamon stick
  • 5 bay leaves
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp whole black peppers
  • 1 tbsp fennel seeds
  • 2 tsp cardamom seeds
  • 1 tsp allspice
  • 1 tsp hot pepper flakes
  • 1 tsp whole cloves
  • 1 lb rhubarb about 6 stalks, sliced diagonally
  • 1 2-inch piece fresh ginger peeled


  • In a medium saucepan stir together all ingredients except rhubarb
  • Bring to a boil and boil, stirring until sugar is dissolved
  • Reduce heat and simmer 5 more minutes
  • Strain and discard solids
  • Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to 1/2 below rims.
  • Center lids on jars and screw on rings until finger-tip tight
  • Process in a boiling water bath 10 minutes.
  • Allow to cool, then label and store unopened jars in a cool dark place


If you prefer, you can use 1/2 cup packaged pickling spice in place of the spices listed, with the exception of the ginger.
Before storing pickled rhubarb or any other home canning, be sure that the jars have sealed properly. To check, press down on the center of each lid. The center should be concave and there should be no movement.
Any opened jars or jars that didn't seal properly should be refrigerated.


Serving: 1gCalories: 47kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 51mgFiber: 1gSugar: 10gVitamin A: 14IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword canning, pickles, pickling, rhubarb
Tried this recipe? What changes did you make?Let us know how it was!


47 thoughts on “Pickled Rhubarb Recipe

  1. I’m just wondering how the rhubarb that isn’t covered by the liquid fares. Will it be different to the stuff at the bottom. Will it remain crunchy and the bottom become more mushy. Cheers.

    1. Hi Stefan, this is a curious question. The rhubarb is completely submerged in the pickling liquid. I’m wondering if you’re referring to my photos, which, I wanted to show the actual pickles, so they were out of the liquid?

  2. I was wondering, would I be able to take this finiahed product and then make it into a jam? Like a spicy pickled rhubarb jam?

    1. Hi Sean. I honestly can’t say, because it’s not something that I have tried. However, it sounds delicious and I would love to hear how it went if you do it. Cheers!

  3. I won’t be canning the rhubarb as I’ll only be making a very small amount. Should I then boil the rhubarb for ten minutes in place of the waterbath? Or is that not important? 🙂

  4. What a lovely way to preserve rhubarb. I have a garden full f it. Love all the spices you added to the pickle mix. Will give this recipe a try. Thanks!

  5. Pickled rhubarb sounds absolutely delicious and flavorful. I love pickling things to use as toppings on just about anything, gives it so much added flavor. Can’t wait to try this recipe!

  6. I love anything rhubarb as it reminds me of summer days picking it at my grandma’s! My dad is till and avid grower as well. Like most, I’ve only baked with it. I’m really excited to try this pickleing method. I know I’m going to love it!

  7. This is so good! I really love it on a charcuterie plate with sharp cheddar like you mentioned. Fresh and bright, a fun twist! Thanks 🙂

  8. I’ve never had pickled rhubarb before. I bet the brine would be really interesting if used in a pasta salad dish.

  9. I’ve never had rhubarb outside of a pie but this is so good! And I love the tip about adding the brine to salad dressing – definitely going to try that!

  10. I have never tried a savory rhubarb recipe but this sounds delicious and a great way to enjoy rhubarb. Might just have to give it a try.

  11. What gorgeous pictures!! I can’t wait to share this recipe with my mom — she will eat anything pickled, haha! This looks like such a unique and yummy way to enjoy rhubarb!

  12. I’m not too familiar with rhubarb as I’ve only baked with it. I had no idea you could pickle it! Definitely want to try this out this rhubarb season!

  13. I absolutely love pickles but I have never heard of rhubarb pickles before! The blend of spices is interesting too, I’ll have to try these!

  14. I love eating pickled so much but never tried to make a pickled rhubarb. I need to save this recipe and try making this to see what it taste.

  15. Ooh, pickled rhubarb. A savoury rhubarb recipe. I will be saving this to add in my sandwiches. My boys love sandwiches. Our rhubarb is almost ready to be picked.

  16. How delicious! My rhubarb is just ready to pick now so there’s going to be a lot of experimenting in the next few weeks. And I’m down for pickled anything!

  17. What a unique way to enjoy that rhubarb! I’m going to share this recipe in my gardening group. 🙂 They are always looking for more ways to use it. Great tip about adding it to a charcuterie!

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