Advertisement
If it matters to Canadian women, it matters to us.

Pickled Rhubarb

220

  • Prep Time15 min
  • Total Time15 min
  • Makes4 250-mL jars
Pickled Rhubarb

(Photo: Roberto Caruso)

Chatelaine Triple Tested

There's nothing like the once-a-year treat that is fresh rhubarb. A sign of spring's arrival, the edible stalks are usually sweetened up and cooked into pie - but our pickled rhubarb is a savoury alternative that'll leave you tickled pink.

Ingredients

  • 2 cups cider vinegar

  • 1 1/2 cups granulated sugar

  • 1 tbsp kosher salt

  • 1-in. piece fresh ginger, peeled and thinly sliced

  • 1/2 cup pickling spices

  • 400 g rhubarb, very thinly sliced diagonally

Instructions

  • Boil vinegar with sugar, salt, ginger and spices in a medium saucepan until sugar is dissolved, about 5 min. Strain out and discard the solids. Set aside.

  • Pack rhubarb into 4 250-mL jars. Pour hot liquid into jars, filling until it reaches 1/2 in. under the rim. Screw on lids and leave at room temperature overnight to let flavours meld, then refrigerate. Opened jars will keep for up to 1 month, refrigerated.

Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It's also perfect for cheese boards.

More easy quick pickle recipes.

More easy rhubarb recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!