Description
Zesty “homemade rhubarb pickles” bring tangy Mediterranean charm to crisp summer tables. Sweet-sour pickles offer garden-fresh excitement that elevates sandwiches, salads, and charcuterie boards with bold, unexpected flavor.
Ingredients
Scale
Rhubarb Pickles:
Main Ingredients:
- 2 pounds fresh rhubarb stalks
- 2 cups white vinegar
- 1 cup water
Seasoning and Spices:
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cloves garlic
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Aromatics and Herbs:
- 1 small red onion
- 2 sprigs fresh dill
- 1 teaspoon red pepper flakes
- 1/2 teaspoon turmeric powder
Instructions
- Thoroughly wash rhubarb stalks and trim off any woody ends, then slice into uniform 2-inch batons ensuring consistent pickling.
- Prepare a clean, sterilized glass jar large enough to accommodate all rhubarb pieces, wiping interior with white vinegar to eliminate potential bacteria.
- Combine white vinegar, water, kosher salt, and sugar in a non-reactive saucepan, heating mixture until salt and sugar completely dissolve, creating a precise pickling brine.
- Peel and thinly slice garlic cloves and red onion, adding them directly into the prepared jar along with mustard seeds, black peppercorns, bay leaves, and red pepper flakes.
- Carefully arrange rhubarb batons vertically inside the jar, ensuring they are tightly packed but not crushed, leaving minimal air pockets.
- Sprinkle turmeric powder over rhubarb for additional color and subtle earthy flavor, then gently pour hot pickling brine over the vegetables, completely submerging them.
- Tuck fresh dill sprigs between rhubarb pieces for aromatic complexity and traditional pickling appearance.
- Seal jar tightly and allow to cool at room temperature for approximately 1 hour before refrigerating.
- Let pickles mature in refrigerator for minimum 48 hours, allowing flavors to develop and intensify before consuming.
- Stored properly, these rhubarb pickles will maintain optimal flavor and texture for up to 3 weeks in refrigerated conditions.
Notes
- Slice rhubarb uniformly to ensure even pickling and consistent texture throughout the jar.
- Sterilize glass containers thoroughly with white vinegar to prevent bacterial growth and maintain pickle safety.
- Choose fresh, firm rhubarb stalks without blemishes to guarantee crisp, vibrant pickles with maximum flavor retention.
- Experiment with spice variations like adding coriander seeds or replacing red pepper flakes with fresh chili for personalized heat levels.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 20
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg