Pickled Rhubarb 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 14, 2019

This easy, quick pickle tames rhubarb’s tang, turning it into a crunchy addition to salads, cheese and charcuterie plates, or your next sandwich. Try playing around with other aromatics, such as ginger or garlic; whole seeds such as coriander, fennel and mustard; and warm spices such as cloves, star anise and allspice.

Storage Notes: The pickled rhubarb will keep in its brine, refrigerated, for up to 2 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 2 cups

  • 2 small fresh tarragon sprigs or 1 bay leaf
  • 4 whole black peppercorns
  • 8 ounces rhubarb, sliced diagonally into 1/4-inch pieces
  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon kosher salt

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Place the tarragon and black peppercorns in a small bowl or a 2-cup measuring container and top with the rhubarb.

Stir together the water, vinegar, sugar and salt in a small saucepan and bring to a boil over medium-high heat. Cook, stirring, 1 to 2 minutes, until the sugar and salt are dissolved. Remove the pickling liquid from the heat and immediately pour it over the rhubarb. If the rhubarb isn’t submerged, top with a ramekin to weigh it down. Refrigerate until completely cool; then transfer the rhubarb, aromatics and pickling solution to a jar. Cover and refrigerate for at least 3 hours before using.

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Recipe Source

From Polina Chesnakova.

Tested by Stephanie Zarpas.

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