Delicious Recipes

Easy Homemade Rhubarb Pickles Recipe – Fresh & Tangy!

By Emma :

Everyday Culinary Delights👩‍🍳

Homemade Rhubarb Pickles

Dear fellow food lovers, I’m absolutely thrilled to share a delightful treat that’s been a game-changer in my kitchen this spring—Homemade Rhubarb Pickles! Yes, you heard that right! As someone who adores the fresh, tangy kick of seasonal pickles, discovering this recipe was nothing short of a culinary epiphany.

Ingredients

To create this vibrant condiment, you’ll need:

  • 4 cups fresh rhubarb, cut into 1/2 inch pieces
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 4 cloves garlic, peeled
  • 4 strips orange zest

How to Make Homemade Rhubarb Pickles

Step 1: Prepare the Pickling Solution

In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring this mixture to a boil over medium heat, making sure to stir continuously until the sugar and salt are completely dissolved.

Step 2: Add the Spices

To the boiling solution, add the mustard seeds, coriander seeds, fennel seeds, peeled garlic cloves, and orange zest. This combination will infuse your pickles with a burst of flavor that’s both unique and refreshing!

Step 3: Jar the Rhubarb

Place the cut rhubarb pieces into a sterile jar. Then, carefully pour the hot pickling liquid over them, ensuring that the pieces are fully submerged.

Step 4: Cooling and Storage

Allow the jar to cool to room temperature. Once cooled, seal the jar and refrigerate it to let the flavors meld together beautifully.

Pro tip: Let the pickles sit for at least 24 hours before serving. This waiting period allows the rhubarb to absorb all the aromatic goodness of your spices and vinegar mixture.

Homemade Rhubarb Pickles Helpful Tips

  • Jar Sterilization: To ensure your pickles last longer without spoilage, always use sterilized jars. You can sterilize jars by boiling them in water for 10 minutes or heating them in a 275°F oven for 20 minutes.
  • Crunch Factor: For extra crunchy pickles, ensure your rhubarb is fresh and firm. The fresher the rhubarb, the crisper your pickles will be!

Substitutions/Variations

  • Sweetener Options: If you prefer a less sugary option, you can substitute white sugar with honey or maple syrup. Adjust to taste, as these sweeteners bring their own unique flavors.
  • Vinegar Varieties: Apple cider vinegar can be a great alternative to white vinegar, offering a slightly fruitier tang.

Frequently Asked Questions

Can I use frozen rhubarb?

It’s best to use fresh rhubarb to maintain the texture and firmness of the pickles. Frozen rhubarb can become too soft and may not hold up well in the pickling liquid.

How long do rhubarb pickles last?

When stored properly in a refrigerated and sealed jar, rhubarb pickles can last up to 2 months. Always use a clean fork to remove the pickles from the jar to avoid contamination.

Homemade Rhubarb Pickles Storage Instructions

Keep your rhubarb pickles in a sealed jar in the refrigerator. For optimal flavor, consume within two months. Remember, the longer they sit, the more pronounced the flavors will be!

More Relevant Recipes

If you’re as pickle-obsessed as I am, you might also love trying your hand at other unique pickle recipes like:

Pickles are a fantastic way to spice up your meals and preserve the bounty of the season. Whether tossed into a salad, served alongside a charcuterie board, or simply enjoyed straight from the jar, these rhubarb pickles are sure to impress. Give them a try and share your experience—I can’t wait to hear all about your pickling adventures!

Happy pickling, everyone!

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Homemade Rhubarb Pickles

Easy Homemade Rhubarb Pickles Recipe – Fresh & Tangy!


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  • Author: Emma
  • Total Time: 15 minutes (plus chilling)
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Dive into the fresh, tangy delight of our Homemade Rhubarb Pickles! This simple recipe brings a perfect blend of zest and sweetness to your table, making it an ideal accompaniment to any spring meal. Whether you’re dressing up a sandwich or adding a pop of flavor to your salads, these pickles are sure to impress!


Ingredients

Scale
  • 4 cups fresh rhubarb, cut into 1/2 inch pieces
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 4 cloves garlic, peeled
  • 4 strips orange zest

Instructions

  1. Prepare the Brine: In a saucepan, mix vinegar, water, sugar, and salt. Heat to boiling, stirring to dissolve the sugar and salt.
  2. Add Flavorings: Stir in mustard seeds, coriander seeds, fennel seeds, garlic, and orange zest.
  3. Jar the Rhubarb: Place rhubarb pieces in a sterilized jar and pour the hot brine over them, ensuring they are submerged.
  4. Cool and Store: Let the jar cool to room temperature, then seal and refrigerate. Wait at least 24 hours before serving to let flavors meld.

Equipment

Notes

  • Ensure jars are sterilized to prolong shelf life.
  • Substitute sugar with honey or maple syrup for a different sweetness.
  • Apple cider vinegar can replace white vinegar for a fruitier tang.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Condiments
  • Method: Pickling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 100 kcal
  • Sugar: 24g
  • Sodium: 1160mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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