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Quick Pickled Rhubarb
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!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
1
quart
Calories:
114 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 12 ounces rhubarb sliced into pieces 1/4" to 1/2" thick, tender, red
- 3 garlic smashed, medium cloves
- 1¼ cups white vinegar distilled
- ⅓ cup sugar
- 1¼ teaspoons kosher salt
- 1 teaspoon black peppercorns whole
- 1 teaspoon yellow mustard seeds
- 2 star anise pods
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.
Cup of Yum
Notes
- Adapted from Martha Stewart Living magazine, May 2021 edition.
Nutrition Information
Serving
1
Calories
114kcal
(6%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
13mg
(4%)
Sodium
363mg
(15%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 1 quart
Amount Per Serving
Calories 114
% Daily Value*
| Serving | 1 | |
| Calories | 114kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 13mg | 4% |
| Sodium | 363mg | 15% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.