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.
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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.
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.
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
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.
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.
Recipe
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Pickled Rhubarb Recipe
Ingredients
- 2 cups white vinegar
- 1.5 cups sugar
- 1 cinnamon stick
- 5 bay leaves
- 2 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon whole black peppers
- 1 tablespoon fennel seeds
- 2 teaspoon cardamom seeds
- 1 teaspoon allspice
- 1 teaspoon hot pepper flakes
- 1 teaspoon whole cloves
- 1 lb rhubarb about 6 stalks, sliced diagonally
- 1 2-inch piece fresh ginger peeled
Instructions
- 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 ½ 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
Valerie
I've never had pickled rhubarb before. I bet the brine would be really interesting if used in a pasta salad dish.
Colleen
Hi Valerie, what a great idea! I will be sure to give that a try.
Rachel
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!
Colleen
You're in for a treat, Rachel!
Sandhya Hariharan
Wow.. Savoury Rhubarb sounds wonderful. I have never tried a picked rhubarb before..
Colleen
You should try it, Sandhya!
Bintu | Recipes From A Pantry
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.
Colleen
Hi Bintu, For sure give this a try. It's pretty awesome for very little effort.
NANCY @instanomss
this is the best season!!
Colleen
I agree, Nancy!
Amy
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!
Colleen
Thanks so much, Amy! I hope your mom, and you, enjoy these pickles!
Amanda
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!
Colleen
Hi Amanda, I think you'll be pleasantly surprised! I'd love to hear how your pickles turn out.
Jen
I always make rhubarb pies, great to have another option. Pair it with warmed brie. Yum!
Colleen
Rhubarb pies are awesome Jen, making some this weekend. And these pickles with warmed brie, YES!
Kate
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!
Amy Liu Dong
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.
Colleen
Hi Amy. These are a little different, but if you love pickles, you're going to love pickled rhubarb.
Vanessa
I have never thought of pickling rhubarb even though I love pickled stuff. Thanks for the great idea!
Colleen
You're welcome, Vanessa. I'm a pickle fan, too, and these are delicious.
Jess
I had no idea how much you could do with this. Thanks so much for all the new info you gave me!
Colleen
You're very welcome, Jess!
Cynthia Priest
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.
Colleen
Hi Cynthia, enjoy!
Bernice Hill
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!
Sharon
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!