Best 4 Rhubarb Pickle Recipes

**Rhubarb Pickle: A Tangy Treat for Your Taste Buds**

Rhubarb pickle is a delightful condiment that combines the unique tartness of rhubarb with a blend of spices and sugar for a sweet and savory flavor profile. This classic pickle is a popular accompaniment to a variety of dishes, from grilled meats and roasted vegetables to sandwiches and salads. Its vibrant red color and crisp texture make it a visually appealing addition to any meal.

This article provides a collection of three diverse rhubarb pickle recipes, each offering a unique twist on this culinary gem. Whether you prefer a classic sweet pickle, a spicy and tangy version, or a savory pickle with a touch of heat, these recipes have something for every palate. So, gather your ingredients, put on your apron, and embark on a culinary journey to create your own delicious rhubarb pickle.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB PICKLE

Rhubarb Pickle image

One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

2 cups apple-cider vinegar
Coarse salt
1 1/2 cups sugar
1 teaspoon whole cloves
1 (1 1/2-inch) piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 pound rhubarb, trimmed and cut into thin 5- to 7-inch batons

Steps:

Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.

RHUBARB RELISH

Rhubarb Relish image

Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2-1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB REFRIGERATOR PICKLES

Rhubarb Refrigerator Pickles image

Tart and tangy rhubarb pickles. Try them as an accent to your favorite cheeses or to sliced, roasted meats. Courtesy of Mother Earth News. The cooking time is refrigeration time before eating.

Provided by Molly53

Categories Low Protein

Time P2DT10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup balsamic vinegar (or substitute your favorite fruit vinegar)
1 cup sugar (up to 1 1/2 cups, as needed)
1 tablespoon kosher salt
1/4 teaspoon ground cloves (more to taste)
4 stalks rhubarb, cut into 1-inch pieces

Steps:

Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously.
Chill the liquid in the refrigerator for an hour.
Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
Keep refrigerated for a day or two before eating.

Nutrition Facts : Calories 260.8, Fat 0.1, Sodium 1761.7, Carbohydrate 63.2, Fiber 1, Sugar 60, Protein 0.8

PICKLED RHUBARB

Pickled Rhubarb image

Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,

Provided by Sarah Carey

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

Ingredients

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

Tips:

Choose fresh, firm rhubarb stalks for the best flavor and texture.
Trim the rhubarb stalks and discard any leaves or blemishes.
Cut the rhubarb stalks into 1-inch pieces for a uniform pickle.
Use a variety of spices and seasonings to create a flavorful pickle, such as mustard seeds, celery seeds, and red pepper flakes.
Bring the vinegar, sugar, and spices to a boil, then pour it over the rhubarb in a jar.
Seal the jar tightly and let the pickle sit for at least two weeks before eating.

Conclusion:

Rhubarb pickle is a delicious and versatile condiment that can be enjoyed in many ways. It can be served as a side dish with grilled meats or fish, used as a sandwich spread, or added to salads for a tangy flavor. With its unique flavor and long shelf life, rhubarb pickle is a great way to preserve the taste of summer all year long. Whether you're a seasoned pickle maker or you're just starting out, this rhubarb pickle recipe is sure to please. With its simple ingredients and easy-to-follow instructions, you'll be enjoying this delicious pickle in no time. So gather your ingredients, grab a jar, and let's get pickling!