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Sweet & Tangy Rhubarb Pickles

Sweet & Tangy Rhubarb Pickles to Brighten Your Meals

Elevate your dishes with these Sweet & Tangy Rhubarb Pickles, a vibrant condiment that's easy to make and delicious.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 pint jars
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 2 cups fresh rhubarb cut into uniform pieces
  • 1 medium onion thinly sliced
For the Brine
  • 1 cup apple cider vinegar acts as the acidic component
  • 1 cup water balances the acidity of the vinegar
  • 1/2 cup granulated sugar to sweeten the pickles
  • 2 tablespoons kosher salt enhances flavor
For the Spice Mix
  • 1 teaspoon mustard seeds introduces subtle spice
  • 1 teaspoon black peppercorns provides warmth
  • 1/4 teaspoon red pepper flakes optional for a hint of heat

Equipment

  • medium saucepan
  • pint jars
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. Wash and thoroughly dry two pint jars. Cut the rhubarb into uniform pieces and slice the onion, dividing them between the jars.
  2. In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes. Heat until sugar and salt dissolve, then simmer for about 4-5 minutes.
  3. Pour the hot brine over the rhubarb and onion in the jars, ensuring they are fully submerged. Tap the jars to release air bubbles.
  4. Allow the jars to cool uncovered for 30-45 minutes. Once cool, secure the lids tightly and refrigerate. Wait at least 24 hours before serving.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 1mg

Notes

For optimal flavor, allow pickles to marinate for 1 to 3 days before serving. Always keep rhubarb submerged in brine while stored.

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