It’s one of those produce items we (I) tend to eat one way: as dessert with strawberries. Strawberry rhubarb crisp, strawberry rhubarb bars, or maybe just rhubarb crisp. Now trust me, I’m not ridiculing this, because strawberry rhubarb everything is basically life right now. It’s spring, after all.
But what I am saying, is it’s super exciting to try something new with rhubarb. Something pickled.
Yes, pickled! Apple cider vinegar, ginger, pickling spice and whole cloves make super-tart rhubarb perfectly sweet, crunchy and a hint spice-y.
It’s simply divine.
And it’s going to make one hell of a salad, salsa or straight-up snack. (P.S. I won’t judge you if you eat it straight outta the jar; you aren’t alone.) You could also put it on toast with cream cheese or make it a yogurt topping with granola. The possibilities are endless when it comes to pickled snacks.
And let me know if you’ve tried pickled rhubarb, pretty please! I’d love to hear from ya’.
- 1 ¼ cups apple cider vinegar
- 1 cup water
- 3 Tbsp. granulated sugar
- ½ Tbsp. coarse salt
- 1 lb. fresh rhubarb, trimmed and sliced in ¼-inch pieces
- 2-inch piece ginger, peeled and sliced
- 1 Tbsp. pickling spice
- 1 Tbsp. whole cloves
- In a large stock pot, bring a pot of water to a boil.
- In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
- Pack rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar. Pour vinegar mixture into the jar and secure with the lid. Place entire sealed jar into the boiling water bath for 10 minutes. Remove with tongs and place on a kitchen towel.
- Allow to pickle at least 3 days before eating and store in a cool, dry place.
- *Once opened, the jar of pickled rhubarb will last up to two weeks. Unopened, the jar of pickled rhubarb will last up to a year.