Easy Pickled Rhubarb

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This Easy Pickled Rhubarb is tangy, slightly sweet, and endlessly versatile. With just a few ingredients, you’ll have a bright, crunchy condiment that adds zing to everything from cheese boards to toast!

Side view of pickled rhubarb in a large jar.

Pickling is one of my favorite ways to celebrate rhubarb season. This version of pickled rhubarb includes pink peppercorns for a gentle floral spice, but the base is simple and flexible enough for all kinds of customizations.

The first time I made this, I served it on toast with a smear of cream cheese, chopped pistachios, a drizzle of honey, and thin slivers of pickled rhubarb—and it was chef’s kiss. Since then, I’ve used it on salads, tucked into sandwiches, and served it on charcuterie boards. It’s one of those small-batch recipes that’s easy to keep in the fridge and adds a pop of flavor wherever it goes!

What is pickled rhubarb?

Pickled rhubarb is fresh rhubarb that’s been soaked in a vinegar-based brine, often with sugar, salt, and spices. The result is a crisp, tangy, slightly sweet condiment that can be used in both savory and sweet dishes, similar to how you might use pickled onions or pickled cucumbers. It’s a great way to enjoy rhubarb outside of desserts!

Overhead shot of easy pickled rhubarb in an open jar.

Why We Love This Pickled Rhubarb Recipe

Bright, bold flavor. Rhubarb’s natural tartness shines through in the best way, balanced by sugar, vinegar, and just a hint of spice from the pink peppercorns.
Easy and fast. No canning required! This quick pickle comes together in under 15 minutes, with most of the time spent waiting for it to cool.
Versatile uses. It works great on savory dishes like grain bowls, salads, or served alongside grilled meats.
A beautiful pop of color! Thin slices of rhubarb take on a rosy pink hue that makes every plate look instantly more special.

Ingredients You Need

Ingredients needed to make easy pickled rhubarb.

Rhubarb: Choose firm, crisp stalks with a deep red hue for the prettiest pickles. Slice thinly for quicker pickling and easier serving.
Water: Forms the base of the brine and helps mellow out the acidity of the vinegar.
Apple cider vinegar: Adds a tangy flavor that pairs beautifully with rhubarb.
Sugar: Balances the tartness and rounds out the vinegar’s sharpness. Feel free to reduce slightly if you prefer a more tart pickle.
Salt: Essential for flavor!
Pink peppercorns: Optional, but they add a gentle floral spice and a pretty visual touch.

Variations & Substitutions

Swap apple cider vinegar for white wine vinegar or rice vinegar for a slightly different flavor profile.
Use honey or maple syrup in place of sugar for a more natural sweetener.
Add fresh ginger slices, coriander seeds, or a bay leaf for extra depth and spice.

How to Make Easy Pickled Rhubarb

Prep the Rhubarb: Wash and trim the rhubarb, then slice it into thin strips or small pieces, depending on your preference. Place the rhubarb in a clean heatproof jar.
Simmer the Brine: In a small saucepan, combine the water, apple cider vinegar, sugar, salt, and pink peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
Combine with Rhubarb: Carefully pour the hot brine over the rhubarb in the jar, ensuring it is fully submerged. Let it sit at room temperature until it cools.
Chill: Once cooled, cover the jar and refrigerate for at least 24 hours before serving.
Use & Enjoy: Use pickled rhubarb in salads, sandwiches, cheese boards, or as a tangy condiment for roasted meats. Stored in the fridge, it will keep for up to 2 weeks.

Tips for Success

Use a heatproof jar to avoid cracks when pouring in the hot brine. A clean mason jar or recycled glass jar with a tight-fitting lid works great.
Let it rest at least 24 hours before tasting. While you can try it earlier, the flavor deepens and mellows significantly overnight.
Store it in the fridge and use within 2 weeks. This is a refrigerator pickle, not a canned preserve, so keep it chilled and watch for any cloudiness or off smells, which will indicate it is no longer good to eat.

Serving Suggestions

Toast with cream cheese, pistachios, honey, and pickled rhubarb as a next-level breakfast or snack.
Toss into salads like my salmon nicoise salad or summer strawberry and kale salad.
Top grain bowls or roasted veggies. The acidity helps brighten richer dishes.
Serve alongside grilled or roasted meats especially pork or chicken.
Layer into sandwiches or wraps for a tart crunch, perfect with turkey, brie, or hummus.
Add to cheese or charcuterie boards like my spring brunch board.

Toast with cream cheese, pistachios, pickled rhubarb and honey served on a plate.

Frequently Asked Questions

How long does pickled rhubarb last?

Pickled rhubarb will keep in the refrigerator for up to 2 weeks. Always use a clean utensil when serving and check for signs of spoilage if it’s been a while.

Do I need to peel rhubarb before pickling?

Nope! As long as it’s fresh and tender, there’s no need to peel rhubarb. Just wash and trim the ends.

Can I use regular black peppercorns instead of pink peppercorns?

Yes, you can substitute black peppercorns for pink peppercorns. The flavor will be a bit spicier and less floral, but it will still add a nice depth to the brine. You can also leave them out entirely if you prefer a cleaner, more classic pickle flavor.

Can I use frozen rhubarb?

Frozen rhubarb will release more water and may lose its crisp texture, so it’s not ideal for pickling. Stick with fresh if possible.

Is it safe to can this recipe for long-term storage?

This is a quick pickled rhubarb and hasn’t been tested for water bath canning, so it’s not recommended for shelf-stable storage.