Pickled rhubarb

Prep 15 min
Total 15 min
Makes 4 250-mL jars



2 cups
cider vinegar
1 1/2 cups
1 tbsp
kosher salt
1-in. piece
fresh ginger, peeled and thinly sliced
1/2 cup
400 g
rhubarb, very thinly sliced diagonally


  • Boil vinegar with sugar, salt, ginger and spices in a medium saucepan until sugar is dissolved, about 5 min. Strain out and discard the solids. Set aside.
  • Pack rhubarb into 4 250-mL jars. Pour hot liquid into jars, filling until it reaches 1/2 in. under the rim. Screw on lids and leave at room temperature overnight to let flavours meld, then refrigerate. Opened jars will keep for up to 1 month, refrigerated.

Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It’s also perfect for cheese boards.


More ways to cook with rhubarb

Recipe Collections
Latest Recipes