Quick Pickled Rhubarb

Quick Pickled Rhubarb
Quick Pickled Rhubarb

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 last that long.

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).

If you have a bit more rhubarb, try your hand at this super simple rhubarb jam.

Recipe Video


Quick Pickled Rhubarb

Servings Prep Time Cook Time
500 ml 10 minutes

 

Recipe Notes

  • 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

INGREDIENTS

  • 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

DIRECTIONS

  1. Place all of the ingredients, except the rhubarb into a bowl or pan.
  2. Stir until all of the sugar is dissolved (about 5 minutes).
  3. Cut up rhubarb into approximately 1 inch pieces.
  4. Place the rhubarb into a clean non-reactive (not metal) jar.
  5. Fill with vinegar mixture. Be sure to cover all of the rhubarb.
  6. Place jar in the fridge. They are ready after resting for 24-48 hours.

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