This tart and tangy quick Pickled Rhubarb comes together in minutes with a handful of simple, customizable ingredients. These pickles are naturally hot pink and are such a cute and fun addition to cheese boards, sandwiches, egg salad, and even burgers and hot dogs. Use them anywhere you want a pop of color and a bright pickle flavor!
Recipe Background and Details
This recipe is perfect for springtime when rhubarb is in season for such a short time. It is such a pretty and perfectly seasonal addition to my Springtime Charcuterie Board but it is just as perfect on a salad, sandwich, taco, or straight from the jar. Don't let the hot pink fool you - this is a seriously tangy and savory pickle. It can be used in the same way you'd use sour dill pickles, capers, or cornichons. I love making these rhubarb pickles to extend rhubarb season a bit. I don't feel as sad when it's over if I have a couple jars of these cheerful pink pickles hanging out in my fridge.
If you are a rhubarb fanatic like I am, check out these other rhubarb recipes: rhubarb chutney, rhubarb curd (coming soon), rhubarb galette, and rhubarb elderflower refresher cocktail.
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Ingredients
You will need just a few simple ingredients to make these pickles. The spices are optional and easily customizable to your taste preferences.
- Rhubarb: I don't prefer large sticks of rhubarb because they are stringy and hard to eat whole once pickled. I like to slice them in small pieces before pickling - sometimes on a diagonal to make them look even prettier.
- Vinegar: Distilled white vinegar for a clean tanginess.
- Honey: Just a tiny bit for balance - I do not like sweet pickles at all so trust me when I say these are not sweet. If you like a sweeter pickle feel free to increase the amount. Sugar can be used in place of the honey.
- Spices and seasonings: Salt, sliced fresh ginger, yellow mustard seeds, allspice berries, star anise, red pepper flakes, red peppercorns, black peppercorns, and garlic.
See recipe card for quantities.
Instructions
It really is as simple as placing the rhubarb in a jar, bringing the other ingredients to a boil...
...and pouring the hot mixture carefully over the rhubarb slices. The pickles will become more vibrant pink as they sit and the flavors will infuse more into the brine and into the pickles. I recommend waiting at least 24 hours to try them.
Substitutions and Variations
Feel free to adjust the spices and seasonings to suit your preferences. Here are some ideas:
Seasonings: dill seed, coriander seed, cumin seed, white peppercorns, sichuan peppercorns, clove, cinnamon, cardamom, bay leaves, vanilla bean, dried chile peppers - use your favorites!
Vinegar: I like distilled white vinegar for this so the brine stays clear and doesn't become cloudy or tan/brown. If that doesn't matter to you feel free to use apple cider vinegar or really any vinegar. I don't recommend balsamic vinegar for these as the color and flavor would overpower the pickles.
Storage
These easy rhubarb pickles will keep in the refrigerator for up to two months if the rhubarb pieces remain submerged in the vinegar solution.
This is a quick, refrigerator pickle recipe and has not been tested for canning. If you want to water bath or pressure can your pickled rhubarb, find a recipe that has been tested for home canning and follow safe canning guidelines.
FAQ
Rhubarb has a very short season so it is nice to preserve some to make it last longer. I like to make refrigerator pickles or chutney that both last a few months in the refrigerator. For longer term preserving rhubarb can be canned or frozen following safe guidelines.
There are so many things to do with rhubarb that it is impossible to choose a best! It is incredibly versatile and can be used in sweet and savory applications. Poached, pickled, preserved in chutney or jam, baked into muffins, scones, or cakes, steeped in a syrup for cocktails, infused in gin or vodka - rhubarb is such a special seasonal ingredient to include in your recipes!
Related - appetizer recipes
- Sourdough Cheese Crackers
- Fall Cheese and Charcuterie Board
- Springtime Charcuterie Board
- Rhubarb Chutney
Pairing - dinner recipes
- Peach Bourbon Barbecue Sauce
- Sourdough Tortillas (discard or active starter)
- Ground Beef Taco Bowls
- Grilled Spatchcocked Chicken
Quick Pickled Rhubarb Recipe
This tart and tangy quick Pickled Rhubarb is the hot pink accessory you need for your cheese boards, sandwiches, burgers, hot dogs and more!
- Total Time: 20 minutes
- Yield: 1 pint of pickles
Ingredients
½ pound sliced rhubarb
½ cup distilled white vinegar
½ cup water
2 tablespoons honey
1 teaspoon salt
1-inch piece of fresh ginger, sliced thinly or peeled and chopped
1 garlic clove, peeled and lightly crushed
1 tablespoon pink peppercorns
1 teaspoon yellow mustard seeds
2 whole allspice berries
½ teaspoon black peppercorns
½ teaspoon red pepper flakes
1 star anise pod
Instructions
Place rhubarb in a pint jar and set aside.
Place all remaining ingredients in a saucepan and bring to a boil.
Pour hot mixture and all seasonings carefully over rhubarb.
Seal jar and allow to come to room temperature for 1-2 hours before placing in the refrigerator.
Keep rhubarb below vinegar solution and use within 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: appetizer, springtime, mother's day, Easter
- Method: stovetop
- Cuisine: American
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