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Rhubarb Pickles

Rhubarb Pickles

DeShawn Mitchell
Tangy and sweet rhubarb pickles that add a unique twist to salads, cheese boards, or grilled dishes. Easy to make with a delightful sweet-tart flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiments
Cuisine American
Servings 4 cups
Calories 50 kcal

Ingredients
  

  • 1 pound fresh rhubarb firm, vibrant stalks
  • 1 cup distilled white vinegar at least 5% acidity
  • 1 cup water
  • 0.75 cup sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 teaspoon fresh ginger sliced

Instructions
 

  • Wash rhubarb stalks thoroughly and trim ends. Cut into 1-inch pieces.
  • In a saucepan, combine vinegar, water, sugar, cinnamon stick, cloves, and ginger. Bring to a boil, stirring until sugar dissolves.
  • Pack rhubarb pieces into a clean, sterilized jar.
  • Pour hot brine over rhubarb, ensuring it is fully submerged. Let cool, then seal the jar.
  • For quick pickling, refrigerate for at least 24 hours before serving. For canning, process in a boiling water bath for 10 minutes.

Notes

  • Store quick pickles in the fridge for up to a month.
  • Canned pickles can last up to a year in a cool, dark place.
  • Check for mold, off odors, or bulging lids to ensure pickles are safe to eat.
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