Pickled Rhubarb

I’ve noticed a handful of restaurants around our area are offering great pickled vegetables as little sides. There is something about the pickled vegetables that really make many of the entrees shine. Something about the pickling that just cuts through the richness of any dish is right up my alley. As I noted in my rhubarb simple syrup post, I had picked up a bunch of rhubarb from my favorite farmers, and with some of the remaining rhubarb, I decided to pickle it and see how it was. Did I mention it was awesome?

Pickled Rhubarb Recipe
Pickled Rhubarb Recipe

Now you can use your favorite pickling recipe, but I find that the one I am going to share works pretty well. Feel free to balance out any sugar, salt, or other seasonings to your liking.

Let’s get started.

Ingredients:

  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1/4 tsp mustard seeds
  • 1 bay leaf

Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.

Next, add in the bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature.

Pickled Rhubarb Ingredients
Pickled Rhubarb Ingredients

Next, add the rhubarb spears into your pickling jar.

Pour the pickling mixture into the jar and fill to the rim.

Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

Have you tried pickled rhubarb, and if so, do you like it? For me, they were awesome. Hope you enjoy!

Pickled Rhubarb
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
Ingredients
  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • ¼ tsp mustard seeds
  • 1 bay leaf
Instructions
  1. Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.
  2. Next, add in the bay leaf fennel and mustard seeds, and the peppercorns. Let this come to room temperature.
  3. Next, add the rhubarb spears into your pickling jar.
  4. Pour the pickling mixture into the jar and fill to the rim.
  5. Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

 

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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