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!
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.
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.
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.
Once cooled, cover the jar and refrigerate for at least 24 hours before serving.
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.