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Side view of pickled rhubarb in a large jar.

Easy Pickled Rhubarb Recipe

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!
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 day
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ lb rhubarb
  • ¾ cup water
  • ½ cup apple cider vinegar
  • ¼ cup sugar
  • ½ tsp salt
  • ½ tsp pink peppercorn

Instructions
 

  • 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.

Video

Keyword pickled rhubarb
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