Rhubarb — it’s one of those produce items we tend to eat one way: as dessert, and usually with strawberries. Strawberry rhubarb crisp, strawberry rhubarb bars or maybe just rhubarb crisp. Now trust me, I’m not ridiculing this, because strawberry rhubarb everything is basically life right now. It’s still spring, after all.
But what I am saying is that it’s super exciting to try something new with rhubarb. Something pickled. Apple cider vinegar, ginger, pickling spice and whole cloves make super-tart rhubarb perfectly sweet and crunchy with a hint of spice.
It’s simply divine. And it makes one heck of a salad, salsa or straight-up snack — I won’t judge you if you eat it straight out of the jar; you aren’t alone. You also could put it on toast with cream cheese or make it a yogurt topping with granola. The possibilities are endless when it comes to this pickled snack.
Sweet Pickled Rhubarb
- 1¼ cups apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- ½ tablespoon coarse salt
- 3 cups fresh ¼-inch sliced rhubarb
- 2-inch piece ginger, peeled and sliced
- 1 tablespoon pickling spice
- 1 tablespoon whole cloves
- In a large stock pot, bring water to a boil. Water should be deep enough that it covers canning jars.
- In a medium saucepan, bring apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved.
- Pack rhubarb, ginger, pickling spice and cloves into a clean quart-size canning jar. Pour vinegar mixture into the jar and secure with the lid. Place entire sealed jar into the boiling water bath and let sit for 10 minutes. Remove with tongs and place on a kitchen towel.
- Store in a cool, dry place and allow to pickle at least 3 days before eating.
*Once opened, the jar of pickled rhubarb will last in the refrigerator up to two weeks. Unopened, the jar of pickled rhubarb will last up to a year.