I love when my humble rhubarb plants spring to life.
A blink of an eye later and there are a few stalks ready to be harvested. Not enough to make a strawberry rhubarb crumble, but enough for quick pickling.
This recipe is a great way to use smaller rhubarb harvests. Just two stalks are needed.
Quick pickling is fantastic because it doesn’t require a lot of canning equipment. Just a clean jar and a few simple ingredients.
The caveat here is the fact that these have a shorter shelf life. They last about a month in the fridge. That is if they aren’t gobbled up quicker.
Use these on salad or as a basic condiment on its own.
Do you have a beautiful little rhubarb patch, but are unsure how to harvest them? Here is some info that can help (with video).
Quick Pickled Rhubarb
|Servings||Prep Time||Cook Time|
|500 ml||10 minutes|
- The rhubarb is best if left to rest in the fridge for 24 hours, depending on how thick the pieces are cut
- You can use whichever vinegar you prefer
- Make sure the rhubarb is completely covered with the vinegar mixture. If the rhubarb floats, use a piece of parchment to hold the piece under the liquid
- I use yellow mustard seed. If you want it more pungent, you can use brown or black seeds
- The flavour is quite strong in the beginning, but mellows over time
- 250 ml (1 Cup) Water
- 125 ml (1/2 Cup) Red Wine Vinegar
- 75 g (1/3 Cup) Sugar
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Mustard Seed
- 1 Clove Garlic, Slightly Crushed
- 2 Medium Rhubarb Stalks
- Place all of the ingredients, except the rhubarb into a bowl or pan.
- Stir until all of the sugar is dissolved (about 5 minutes).
- Cut up rhubarb into approximately 1 inch pieces.
- Place the rhubarb into a clean non-reactive (not metal) jar.
- Fill with vinegar mixture. Be sure to cover all of the rhubarb.
- Place jar in the fridge. They are ready after resting for 24-48 hours.