Pickled Rhubarb

Eating Well, March/April 2015

Want a new way to use rhubarb? Try pickling it! These pickles go well on salads, on a cheese plate, or paired with smoked fish.

Rhubarb Pickles

Prep Time

15 minutes

Cook Time

5 minutes


2 Pints


1 teaspoon allspice berries
1 teaspoon juniper berries
1 teaspoon coriander seeds
1⁄2 teaspoon peppercorns, black (whole)
2 pepper, chili de arbol
1 shallot (halved)
2 bay leaf (small)
2 star anise
1 cup rice vinegar
1 cup water
1⁄2 cup sugar (plus 1 Tbsp)
1 teaspoon salt (kosher, if possible)
1 1⁄4 pounds rhubarb (fresh, trimmed)


In a mortar and pestle, lightly crush juniper, allspice, coriander and peppercorns. Place crushed spices in a medium saucepan and add chilies, shallot, bay leaves, star anise, vinegar, water, sugar and salt. Bring to a boil. Reduce heat to a gentle simmer and cook for 5 minutes, stirring occasionally.

Peel the outermost layer of the rhubarb, using your fingernails or a paring knife. Then, cut the rhubarb into 4-inch lengths, so it’s about 1 inch shorter than your jars when upright. If the stalks are thick, halve or quarter them lengthwise so they are about ¾ inch thick.

Pack the rhubarb snugly into 2 clean 1-pint canning jars.

Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at least 1 week and up to 2 months, before eating.