This easy pickled rhubarb recipe combines the tang of rhubarb, sugar, lemon zest, and red wine vinegar to create a sweet, tangy, and zippy pickled rhubarb recipe that's full of interesting flavor.
This recipe is one that I love to make every year. When rhubarb comes into season, I break out my jars and saucepan because this is always going to be made! Rather than being cooked with fruit until super soft, this sweet and tangy pickled version of rhubarb is nicely crunchy.
Why You'll Love This Recipe
- You only need a few simple ingredients.
- It's ready in no time. The longest part of the recipe is letting it sit overnight.
- It's an interesting take on rhubarb that can be paired with all kinds of dishes.
Be sure to completely cover your rhubarb with the pickling brine.
You'll find all the simple ingredients needed for this recipe either in your kitchen or at your local grocery store. There's nothing fancy about this pickle recipe. Be sure to check the recipe card at the end of the post for exact amounts.
- Rhubarb pieces, trimmed and sliced ¼ inch thick
- Lemon zest
- Red wine vinegar
The flavors for this recipe may be complex, but the process isn't. It's mainly boiling water and waiting. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Add rhubarb and lemon zest to a jar.
2: Combine the remaining ingredients in a saucepan and bring to a boil.
3: Pour the brine into the jar, close tightly, and let sit overnight.
Substitutions and Variations
- For a zesty kick, add some diced jalapeno.
- Try adding some cardamom.
- A cinnamon stick adds great flavor.
- Measuring cups and spoons
- Jar with a tight lid
Refrigerator: Store for up to a month in an air-tight jar.
What to Serve with Pickled Rhubarb
This recipe is highly versatile. Its sweet and tangy flavor pairs perfectly with all kinds of dishes. Serve it with beef, pork, or chicken.
- Cut your rhubarb into small chunks so they pickle well and get just soft enough.
- A tightly fitting lid is essential for keeping your pickled rhubarb fresh and delicious.
- Bring your brine to a good, strong boil before pouring it over the rhubarb.
If you quick pickle it using this method, it will last for up to a month. If you can the pickled rhubarb with a water bath, it will last for up to a year.
It's tangy and slightly sweet with an extra kick of flavor from lemon zest and vinegar.
Absolutely. Rhubarb stalks are delicious and safe to eat. Never eat the leaves, however.
More Rhubarb Recipes
- 2 cups rhubarb pieces, trimmed and sliced ¼ inch thick
- 1 tbsp lemon zest
- ½ cup sugar
- ½ cup water
- ½ cup red wine vinegar
- ½ tsp salt
- In a 1-pint jar, combine rhubarb and lemon zest.
- Add sugar, water, vinegar, and salt to a small saucepan. Bring it to boil over medium heat.
- Pour brine into jar. Rhubarb should be completely covered.
- Allow mixture to cool completely.
- Cover with airtight cover for 24 hours prior to serving.
Amount Per Serving Calories 14Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 37mgCarbohydrates 4gFiber 0gSugar 3gProtein 0g
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