In the summer, my rhubarb patch is out of control. In fact, last summer I had to pull out one of my rhubarb plants because it had divided itself so much that it left no room for anything else in the bed. Even with just one plant now, I find it impossible to keep up with all the rhubarb in my garden.
Historically known as the “pie plant” (although classified as a vegetable), rhubarb is sweet and tart like a fruit. That means its culinary use is usually relegated to things like syrups, jams, pies, crumbles, and tarts, and I can only make so many of those before I want to swear off rhubarb forever. If you’re like me and crave a savory rhubarb recipe, this is one of my favorite ways to use the stalks.
These rhubarb pickles are sharp and sour, and the perfect accompaniment to a platter of cheese and charcuterie. Or, dice them up and spear them onto a toothpick to garnish a cocktail.
I happened to have a handful of dried chiles from last summer, so I tossed those into the pickles too — although you can adjust the heat to your liking, or omit them entirely. Maybe you want to add red pepper flakes instead. Whatever you do, serve these up with something rich and smoky for a totally different take on rhubarb!
Savory Rhubarb Pickles
Makes 4 pints
Ingredients
2 pounds rhubarb stalks
2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
2 teaspoons coriander seeds
1 teaspoon whole allspice
4 small whole dried chiles (of heat preference)
2 cups apple cider vinegar
2 cups water
2 tablespoons pickling salt
1/2 cup sugar
Method
Thoroughly wash and dry your rhubarb stalks, then trim them down to fit your jars. I cut mine into 3-inch segments, though if your stalks are particularly thick, you can also slice them in half lengthwise.
Divide the peppercorns, mustard seeds, coriander seeds, allspice, and chiles evenly among hot, clean jars, then pack the rhubarb tightly into them.
In a small saucepan, bring the vinegar, water, salt, and sugar to a rolling boil, and stir until the salt and sugar are dissolved.
Pour the hot brine over the rhubarb, covering them completely and leaving at least 1/2-inch headspace. Run a chopstick (or the end of a long spoon) around the sides of the jars to release any trapped air bubbles.
Wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes (adjust the time for altitude as needed).
Let the rhubarb pickle for at least two to three days before digging in — and then enjoy! Properly canned and unopened jars are shelf-stable for up to a year.
36 Comments
JohnS
May 16, 2020 at 12:44 amI made these – and the flavor was good – but the texture was mushy. Really mushy – in a very unappetizing way. 🙁 I used wide rhubarb stalks that I split into halves – is that the problem?
Linda from Garden Betty
May 16, 2020 at 4:54 amThat’s a possibility. I used my rhubarb stalks whole (just cut down in length) so they had a decent girth to them. But so you know, these pickles won’t be crisp; they’ll be tender. If you like yours with a crunch, then just put the jars in the fridge without processing them in the boiling water bath.
sind57
May 25, 2018 at 8:38 pmWhen I think of pickled, I think of dill. Should or could their be dill added? Does pickled rhubarb have a sour taste close to dill pickles or more a sweet taste like bread and butter pickles?
Linda from Garden Betty
May 28, 2018 at 11:14 pmThe flavor of pickled rhubarb (or pickled anything) just depends on the spices and herbs used in the brine. You can certainly use dill in combination with other spices if you like that traditional dill flavor, but the brine recipe I provide here has more of a tangy-hot flavor (and would overpower dill).
Susan
April 27, 2018 at 4:26 pmIf you are going to eat within a two week period can you skip the water bath and just leave in refrigerator?
Linda from Garden Betty
May 28, 2018 at 10:07 pmYes, you can simply refrigerate these pickles without canning them, but keep in mind that the texture will be very different (as the rhubarb will be more crisp without the water bath).
Margo, Thrift at Home
May 29, 2014 at 5:53 pmI think I need to try these. I’ve got a bag of rhubarb in my fridge and I’ve made 4 pies already and a batch of jam.
Linda Ly
May 30, 2014 at 2:17 pmIt’s definitely a nice non-desserty way to use up rhubarb. 🙂
Jill Macnab
August 14, 2013 at 7:08 pmJill Macnab liked this on Facebook.
theGardenBetty
July 19, 2013 at 4:31 am😀 RT @christinaissa: She’s adventurous, a plant-lover AND she pickles Rhubarb – @theGardenBetty is wonder-woman http://t.co/pPAEWaNUv6
Fuchsiarius
July 18, 2013 at 6:39 pmRT @theGardenBetty: These pickles are sharp and sour and a totally different take on rhubarb. Savory Rhubarb Pickles http://t.co/MKsyM1DYwZ…
Bwdgardens
July 18, 2013 at 6:21 pmRT @theGardenBetty: Finally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/kfS3nyUC5b #recipe < TY for RT! @plantfan365 @…
theGardenBetty
July 18, 2013 at 5:01 pmFinally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/kfS3nyUC5b #recipe < TY for RT! @plantfan365 @BeautifulDayMom
allfourburners
July 17, 2013 at 1:30 pmyummy! RT @thegardenbetty: Finally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/Gg0JJWQNrV #canning #canvolution #recipe
RtRecipe
July 17, 2013 at 11:28 amRT @theGardenBetty: Serve with cheese and charcuterie, or spear on a toothpick for a cocktail! Savory Rhubarb Pickles http://t.co/X9JuJgMFa…
theGardenBetty
July 17, 2013 at 11:04 amServe with cheese and charcuterie, or spear on a toothpick for a cocktail! Savory Rhubarb Pickles http://t.co/X9JuJgMFa2 #canning #recipe
RtRecipe
July 16, 2013 at 9:21 pmRT @theGardenBetty: These pickles are sharp and sour and a totally different take on rhubarb. Savory Rhubarb Pickles http://t.co/MKsyM1DYwZ…
theGardenBetty
July 16, 2013 at 9:03 pmThese pickles are sharp and sour and a totally different take on rhubarb. Savory Rhubarb Pickles http://t.co/MKsyM1DYwZ #foodie #recipe
theGardenBetty
July 16, 2013 at 3:04 pmA rhubarb recipe that’s actually not a pie or a crumble. Rejoice! Savory Rhubarb Pickles http://t.co/xjuTcf8nff #foodie #canning
GoSproutIt
July 16, 2013 at 11:56 amSavory Rhubarb Pickles via @TheGardenBetty | http://t.co/25rNMj4VlD
Vera Greutink
July 16, 2013 at 11:23 amVera Greutink liked this on Facebook.
TrailSherpa
July 16, 2013 at 10:10 amGood idea. MT @theGardenBetty: Perfect accompaniment to rich and smoky flavors. Savory Rhubarb Pickles http://t.co/SfSLhNLURt #recipe
theGardenBetty
July 16, 2013 at 9:04 amThe perfect accompaniment to rich and smoky flavors. Savory Rhubarb Pickles http://t.co/cwiw3xxztP #canning #foodie #recipe
Cindy Hodgdon Barton
July 15, 2013 at 11:09 pmCindy Hodgdon Barton liked this on Facebook.
ChristinaIssa
July 15, 2013 at 9:33 pmShe’s adventurous, a plant-lover AND she pickles Rhubarb – @theGardenBetty is wonder-woman http://t.co/hVSi65vKM4
Aparna
July 15, 2013 at 8:10 pmDo you by any chance pickle green chillies?
Linda Ly
July 18, 2013 at 1:21 amI haven’t yet, but if I get a good shishito pepper crop this summer I hope to pickle some!
theGardenBetty
July 15, 2013 at 6:03 pmAre you tired of pies and crumbles? Make these to enjoy with cheese and charcuterie! Savory Rhubarb Pickles http://t.co/euePQdi670 #canning
Peggy Dutcher
July 15, 2013 at 3:08 pmPeggy Dutcher liked this on Facebook.
plantfan365
July 15, 2013 at 2:41 pmRT @theGardenBetty: Finally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/kfS3nyUC5b #canning #canvolution #recipe
BeautifulDayMom
July 15, 2013 at 12:57 pmRT @theGardenBetty: Finally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/kfS3nyUC5b #canning #canvolution #recipe
theGardenBetty
July 15, 2013 at 12:05 pmFinally, a non-sweet use for rhubarb! Savory Rhubarb Pickles http://t.co/kfS3nyUC5b #canning #canvolution #recipe
Sophie Charlotte Bidet
July 15, 2013 at 7:08 amSophie Charlotte Bidet liked this on Facebook.
Cheryl Jackson
July 15, 2013 at 7:08 amCheryl Jackson liked this on Facebook.
BG_garden
July 15, 2013 at 6:01 amSavory Rhubarb Pickles:
In the summer, my rhubarb patch is out of control. In fact, last summer I had to pull… http://t.co/8bDxbGmEk7
theGardenBetty
July 15, 2013 at 6:00 amBlogged on Garden Betty: Savory Rhubarb Pickles http://t.co/hBMr6zG2U3