Quick Rhubarb Pickles

Quick Rhubarb Pickles
  • Cook Time
  • Prep Time


  • 2 cups cider vinegar
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons coarse salt
  • 1/2 teaspoon yellow mustard seeds
  • 10 whole cloves
  • 10 whole black peppercorns
  • 1 piece (1 1/2 inch) fresh ginger, peeled and thinly sliced
  • 1 lemon
  • 1 pound fresh rhubarb, cut crosswise into 3/4-inch pieces


In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon; add to the saucepan. Let the liquid cool to room temperature, about 30 minutes.

Divide the rhubarb among 3 clean, small glass jars. ladle in the cooled brine mixture. Top with the lids and refrigerate the pickles for 2 days before eating. (The pickles will keep refrigerated for up to 1 month.)