Sweet and Tart Rhubarb Pickles

Sweet and Tart Rhubarb Pickles

These pickles are perfect on a cheese plate, paired with rustic pâté or simple grilled chicken, tucked into a ham sandwich…or just eaten out of the jar. They are best stored in the fridge, where they’ll keep for a week. Don’t bother canning them, as the hot water processing turns them mushy.
Course Side Dish, Snack


  • 2 cups apple cider vinegar
  • 3 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons kosher salt
  • 10 black peppercorns
  • 4 pods star anise
  • 1 teaspoon red chili flakes optional
  • 2 sticks cinnamon
  • 1 tablespoon yellow mustard seed
  • 1 piece fresh ginger 1-inch long, peeled and sliced thinly
  • 1 bunch red rhubarb cut into 4- or 5-inch batons


  • Place cider vinegar, water, sugar, salt, peppercorns, star anise, chili flakes, cinnamon, mustard seed and ginger in a saucepan.
  • Bring to boil, turn off heat and taste. You can add more sugar or salt to taste.
  • Pack the rhubarb into jars and pour the hot liquid over. Cover, let cool to room temperature and store in the refrigerator.
  • Pickles are ready to eat after they’ve been refrigerated for a few hours.
Keyword Pickles, rhubarb, Sweet, tart

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