Pickled Rhubarb – Old-Fashioned Recipe
Pickled Rhubarb is a delightful condiment that bursts with tangy sweetness, perfect for enhancing any meal. This old-fashioned recipe captures nostalgic flavors while adding a vibrant splash of color to your dishes. With its crunchy texture and zesty notes, pickled rhubarb pairs beautifully with grilled meats, salads, or cheese platters. Easy to prepare and utterly versatile, this tangy treat will elevate your culinary creations and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb stalks, cut into 1-inch pieces
- 1 cup granulated sugar
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon non-iodized salt
- Optional spices (e.g., 1 teaspoon mustard seeds or peppercorns)
Instructions
- Prepare the Rhubarb: Wash and trim rhubarb stalks, cutting them into bite-sized pieces.
- Make the Brine: In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until dissolved; bring to a gentle boil.
- Pack the Jars: Layer rhubarb pieces into sterilized jars, adding any optional spices if desired.
- Pour Over Brine: Submerge rhubarb in hot brine, leaving half an inch at the top.
- Seal: Cap jars tightly while hot and allow to cool before refrigerating.
- Chill: Let sit for at least 24 hours before enjoying.
Nutrition
- Serving Size: 30g
- Calories: 40
- Sugar: 10g
- Sodium: 140mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg