Pickled Rhubarb

Sugar and apple cider vinegar tame the sour rhubarb in this quick pickle. Be sure to cut the rhubarb into small pieces, so it becomes tender in the brine. This lets you sidestep pulling the fibrous strings from each stalk.

Pickled Rhubarb

Pickled Rhubarb

Recipe by Ronna WelshCourse: Pickles
Servings

3

cups

Sugar and apple cider vinegar tame the sour rhubarb in this quick pickle. Be sure to cut the rhubarb into small pieces, so it becomes tender in the brine. This lets you sidestep pulling the fibrous strings from each stalk.

Ingredients

  • 2 cups apple cider vinegar

  • 1 cup plus scant 2 tablespoons sugar

  • 1½ teaspoons powdered mustard

  • ¾ teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • 1 pound rhubarb, sliced no more than ¼ inch thick

Directions

  • Bring the vinegar, sugar, mustard, turmeric, and cumin to a quick boil in a small saucepan over high heat. Reduce the heat and let simmer for a few minutes to meld the flavors.
  • Put the rhubarb in a bowl. Pour in the hot brine.
  • Place a piece of parchment paper or plastic wrap over the rhubarb and press down to keep it submerged.
  • Transfer the pickle to jars and store in the refrigerator for up to 2 weeks.