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How To Make Quick Pickled Rhubarb

With just a handful of ingredients and minimal effort, you can create a jar of these tasty quick pickled rhubarb. If you've ever quick pickled before, this recipe will be so easy. And if you haven't pickled before, we'll walk you through all the steps so they turn out perfect! Pickled rhubarb is the dish that every home cook needs to elevate your sandwiches, salads, and charcuterie boards to new heights.

Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Calories: 75 kcal
Course: Side Dish , Condiments
Cuisine: American

Ingredients

  • 3 talks rhubarb cut into ½-inch pieces
  • 2 inch piece fresh ginger thinly sliced
  • 1 cup hot water 236 mL
  • 1 cup white wine vinegar can sub distilled white vinegar, 236 mL
  • ½ cup sugar
  • ½ tsp whole peppercorns
  • 6 pieces whole cloves
  • 1 piece star anise

Instructions

    Cup of Yum
  1. Add Rhubarb: Stuff sliced rhubarb and ginger into a 24-oz mason jar to the top of the jar.
  2. Make Vinegar Mixture: In a separate container, stir together all remaining ingredients until sugar has dissolved.
  3. Pour: Pour the vinegar mixture into the jar to cover all of the rhubarb and ginger.
  4. Pickle: Set in the fridge and let marinate for at least an hour before serving.

Notes

  • Store in the refrigerator for 2 to 3 weeks.
  • Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.

Nutrition Information

Serving 1serving Calories 75kcal (4%) Carbohydrates 13.9g (5%) Protein 0.4g (1%) Fat 1.8g (3%) Saturated Fat 0.3g (2%) Cholesterol 0mg (0%) Sodium 95mg (4%) Potassium 77mg (2%) Fiber 0.3g (1%) Sugar 12.8g (26%) Calcium 19mg (2%) Iron 0mg (0%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 75

% Daily Value*

Serving 1serving
Calories 75kcal 4%
Carbohydrates 13.9g 5%
Protein 0.4g 1%
Fat 1.8g 3%
Saturated Fat 0.3g 2%
Cholesterol 0mg 0%
Sodium 95mg 4%
Potassium 77mg 2%
Fiber 0.3g 1%
Sugar 12.8g 26%
Calcium 19mg 2%
Iron 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.