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
Natalie
Hi! This looks like an interesting recipe and I can’t wait to try it! I was wondering if you use whole allspice or ground. Also, do you break/crack your whole spices with a mortar and pestle before using them or do you leave them while. Thank you!
Colleen
Hi Natalie! I use ground allspice in this recipe. And I leave the whole spices as is. But you can add a ton of flavor by crushing them with a mortar and pestle if you want!
Penny Oosterman
How long do these have to set before they are pickled and ready to eat?
Colleen
Hi Penny. I like to wait at least a couple of weeks before eating the rhubarb pickles.
Tree
I'm trying to find sugarless rhubarb recipes and was hopeful this would be one. Think I could leave out the sugar and add some apple and raisins?
Colleen
Hi Tree! I think without the sugar, the pickles will be very sour. My advice is to try one jar as a quick pickle, meaning, don't process it in a water bath. If you like how it turns out, you can go ahead and make a batch to process. I would be super interested, as would other readers, how it turns out.
Jean
I WB canned this pickled rhubarb today. I'm excited to see how it turns out. I know it is recommended to let many pickles for 6 months before using. Do you recommend doing the same with these rhubarb pickles?
Colleen
Hi Jean, Although you can definitely use them right away, they do get better if they are allowed to sit for awhile, like most pickles. I would allow for at least a couple of weeks. Thank you for this question, which I will add to the recipe notes. Happy pickling! I would love to hear how they turned out for you.
fran
Interesting recipe, thank you! I tried it today... we'll see how it turns out 🙂
Colleen
Hi Fran, I would love to hear how it works out for you!
Stefan
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.
Colleen
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?
Sean
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?
Colleen
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!
Alex
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? 🙂
Colleen
Hi Alex, no need to boil if you aren't going to process. Enjoy!
Alex
Thanks a lot for the reply! I’ve got a portion standing in the fridge - can’t wait to dig in!
Kelly Neil
This sounds amazing and you totally hooked me with ham and sharp cheese sandwich!
Colleen
Hi Kelly, yes, we had those and I highly recommend!
Natalie
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!
Colleen
Hi Natalie. You're welcome! Enjoy your pickles!
LaKita
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!
Colleen
Hi LaKita, I agree. Pickles add so much flavour. Enjoy!
Uma Srinivas
Pickled rhubarb sounds great! I never had it before, but I wanted to try this summer. 🙂
Colleen
Hi Uma! I hope you try it and let me know how it went for you!
Tara
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!
Colleen
Hi Tara! Rhubarb brings back childhood memories for so many of us. I hope you do love it and let me know how it went! xo
Sabrina
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 🙂
Colleen
Hi Sabrina! I'm so glad you liked it! Thanks so much for letting me know.
Cookilicious
I have never made this before..but it sure looks tempting