Pink Pickled Rhubarb with Ginger
This vibrant pink pickled rhubarb is quick to make and bursting with flavor. Tart, sweet, and gingery with optional spice from mustard seeds or peppercorns—perfect for cheese boards, salads, and sandwiches.
Equipment
- Small saucepan
- 500ml glass jar
- Knife and cutting board
Ingredients
- 300 g rhubarb young, firm stalks, sliced diagonally into ½ cm pieces
- 150 ml apple cider vinegar or white wine vinegar for a milder tang
- 100 ml water
- 75 g granulated sugar
- 1 tsp salt
- 1 tbsp fresh ginger thinly sliced or julienned
- 1/2 tsp mustard seeds or pink peppercorns optional
Instructions
- Prepare the rhubarb by trimming the ends and slicing diagonally into ½ cm thick pieces.
- In a small saucepan, combine vinegar, water, sugar, salt, ginger, and optional mustard seeds or peppercorns.
- Bring the mixture to a gentle boil, stirring until the sugar is fully dissolved.
- Place the sliced rhubarb in a clean 500ml jar.
- Carefully pour the hot brine over the rhubarb until fully submerged.
- Let the jar cool at room temperature for 30 minutes, then seal and refrigerate.
- Pickles are ready to eat after 2–3 hours, and taste even better after a day.
Notes
Use young rhubarb for the best color and crunch. Don’t skip the ginger—it balances the tartness beautifully. These pickles are best enjoyed within the first 5–7 days but will last up to 2 weeks in the fridge.