Quick Pickled Rhubarb

Name: Quick Pickled Rhubarb
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 quart
Ingredients: 12 ounces tender red rhubarb; 3 medium cloves garlic; 1¼ cups distilled white vinegar; ⅓ cup sugar; 1¼ teaspoons kosher salt; 1 teaspoon whole black peppercorns; 1 teaspoon yellow mustard seeds; 2 star anise pods

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
1 quart
Calories
114 kcal
Course
Condiments
Cuisine
American

Quick Pickled Rhubarb

Iris Warren

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With just a few ingredients, this easy Pickled Rhubarb comes together with less than 20 minutes of hands-on time. It's a super versatile condiment with a perfect balance of sweet and tangy. Add it to cheese plates, use it as a relish for grilled steaks and pork chops, or top a fresh salad - delightful!

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Ingredients

Servings

12 ounces tender red rhubarb sliced into pieces 1/4" to 1/2" thick
3 medium cloves garlic smashed
1¼ cups distilled white vinegar
⅓ cup sugar
1¼ teaspoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon yellow mustard seeds
2 star anise pods

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Instructions

Fill a quart jar with rhubarb and garlic; set aside.
Add remaining ingredients to a saucepan and bring to a boil. Immediately, carefully pour boiling liquid over the rhubarb, enough to just cover the rhubarb. Let cool completely, then cover and refrigerate at least 24 hours, and up to 1 month. Pickled flavor and a softened texture will increase with time.

Notes

Adapted from Martha Stewart Living magazine, May 2021 edition.

Nutrition Information

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Serving 1 Calories 114kcal (6%) Carbohydrates 12g (4%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 13mg (4%) Sodium 363mg (15%) Sugar 6g (12%)