Spicy Pickled Rhubarb
A quick and easy recipe for spicy pickled rhubarb, perfect for gifting or enjoying yourself. The sweet and spicy combination is surprisingly versatile and addictive.
Equipment
- Saucepan
- Pint-sized jar
Ingredients
- 2 cups fresh rhubarb sliced into 1/4-inch pieces
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 4-6 black peppercorns
- 2 cloves garlic sliced
- 1-2 slices fresh jalapeño optional
Instructions
- Wash and trim rhubarb; cut into 1/4-inch pieces.
- In a saucepan, combine vinegar, water, sugar, salt, red pepper flakes, mustard seeds, peppercorns, garlic, and jalapeño (if using). Bring to a boil, stirring until sugar and salt dissolve completely.
- Pack rhubarb tightly into a clean pint-sized jar.
- Pour hot brine over rhubarb, ensuring all pieces are submerged. Gently press down to release air pockets.
- Cool to room temperature, seal tightly, and refrigerate for at least 24 hours (3 days recommended).
Notes
Feel free to experiment with substitutions like brown sugar or different chili flakes. Adding fresh thyme, rosemary, or a bay leaf can enhance the flavor profile.