Pickled Rhubarb Stalks Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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This pickled rhubarb is both sweet and tart. I like to cut the stalks into lengths that fit in the jar neatly and slice it into bite-sized pieces just before adding to a cheese plate or tossing into a grain salad.

Recipe Facts

2.3

(3)

Active: 25 mins
Total: 48 hrs
Serves: 16 servings
Makes: 2 pints

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Ingredients

  • 1 pound rhubarb stalks (4 to 6 large stalks)

  • 1 cup apple cider vinegar

  • 1 cup water

  • 1 cup granulated sugar

  • 1/2 teaspoon fine grain salt

  • 2 teaspoons mustard seeds

  • 1/2 teaspoon black peppercorns

  • 1/2 teaspoon whole cloves

  • 2 pods star anise

Directions

  1. Prepare two wide mouth pint jars and lids.

  2. Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.

  3. Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices.

  4. Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more pickling liquid.

  5. Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. If jars are at all sticky, wash them to remove that residue. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.

  6. Let this pickle cure for at least 48 hours before eating.

Special equipment

mason jars, canning pot

This Recipe Appears In

Nutrition Facts (per serving)
59 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 59
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 13g
Protein 0g
Vitamin C 2mg 11%
Calcium 28mg 2%
Iron 0mg 1%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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