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.


Servings:
8

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Tested size: 8 servings; makes 2 cups

Ingredients
  • 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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Directions

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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