Monday, May 9, 2016

Refrigerator Rhubarb Pickles

Pickled Rhubarb... Does that seem redundant??? If you have extra rhubarb and your crowd is the adventurous type, I encourage you to try these Refrigerator Rhubarb Pickles. Are they crunchy and puckery? You bet! Are they exotically spicy with just a hint of sweetness? You bet! Will you be inclined to curiously try just one more bite? You bet:@) There just isn't anything to compare rhubarb to folks, it's truly unique and I think people either like it or don't. If you like it and your plant is overachieving, this is a really fun idea.
The plant in my yard is green, these pickles would be beautiful using red rhubarb.
I made half of the recipe in a pint jar.

Refrigerator Rhubarb Pickles-adapted from Fearless Fresh
3 stalks rhubarb-I just filled my jar
2 star anise
1/2 tsp red pepper flakes
half cinnamon stick-I cut a 1" piece for a pint jar
1 bay leaf
5 whole cloves-I used 3 for a half batch
5 whole peppercorns-I used 3 for a half batch
1 1/2 C white vinegar
3/4 C sugar
1/4 tsp salt
  1. Slice rhubarb into 2" long strips and place in 32 oz Mason jar. (I cut mine into 3/4" pieces, I wanted it to pickle quicker and be bite size). 
  2. Add anise, pepper flakes, cinnamon stick, bay leaf, cloves and peppercorns to jar.
  3. Heat vinegar, sugar and salt in pot until clear. Pour into jar. 
  4. Add lid and store in fridge for 48 hours. (I let mine cool with the lid off then covered it and placed in fridge).
  5. Use within a month.
Pucker up and have a happy day:@)


  1. It would go good with the salads I've been having! Hugs!

  2. my mother always canned rhubarb sauce (we ate it like apple sauce, just a lot tarter). never pickles, though!

  3. This recipe sounds amazing...although l'm definitely no chef l love rhubard and grow a few plants in the garden...l might try this out when they thicken up a bit...thanks for sharing:-)

  4. You're such an adventuresome cook, Lynn. I'll bet the boys loved these puckery chunks of crunchy goodness!

  5. Hi Lynn,

    We love rhubarb and strawberry pie here. I'm not awfully fond of rhubarb because it's almost too spicy for me, but I can eat it when strawberries are involved. :-D Thanks for sharing your recipe with us, Lynn, and have a great week!


    Denise at Forest Manor

  6. Lynn, Can you believe I've never had rhubarb? I've been admiring some of the gorgeous red stalks of it in the grocery store lately. I need to be adventurous :)

  7. I am so going to try this! Thanks. Cheers from Carole's chatter

  8. I just froze LOTS of beautiful pink rhubarb. Wish I had seen this first.


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