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Pickled Rhubarb

Pickled Rhubarb

Indulge in the tangy delight of homemade Pickled Rhubarb. This easy recipe captures the essence of spring, balancing tartness and sweetness in a vibrant condiment. Perfect for topping meats, salads, or cheese boards, it's a must-try for spring gatherings!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces tender red rhubarb sliced into pieces 1/4″ to 1/2″ thick
  • 3 medium cloves garlic smashed
  • 1¼ cups distilled white vinegar
  • ⅓ cups sugar
  • 1¼ teaspoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon yellow mustard seeds
  • 2 pods star anise

Equipment

  • Chef's Knife
  • Frying Pan
  • Large Pot

Method
 

  1. Fill a quart jar with rhubarb and garlic; set aside.
  2. Add remaining ingredients to a saucepan and bring to a boil. Immediately, carefully pour boiling liquid over the rhubarb, enough to just cover the rhubarb. Let cool completely, then cover and refrigerate at least 24 hours, and up to 1 month. Pickled flavor and a softened texture will increase with time.

Notes

  • Tip 1: Make sure your jars are properly sterilized to avoid spoilage.
  • Tip 2: The longer you let the rhubarb sit in the pickling solution, the better the flavor will be.
  • Tip 3: Store your pickles in the refrigerator for up to one month.
  • Tip 4: Use fresh, firm rhubarb for the best results.
  • Tip 5: Experiment with different spices to customize your pickled rhubarb!