/Tangy Home-Pickled Rhubarb Recipe
Tangy Home-Pickled Rhubarb recipe

Tangy Home-Pickled Rhubarb Recipe

Create a jar of tangy pickled rhubarb perfect for adding a zesty twist to salads, toast, and more. This simple recipe will bring a unique flavour to your table.





  • Step 1.

    Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve.
  • Step 2.

    Add the rhubarb pieces to the saucepan and bring to a simmer. Remove from heat after 1 minute.
  • Step 3.

    Carefully pack the blanched rhubarb into a sterile jar.
  • Step 4.

    Pour the hot pickling liquid over the rhubarb, ensuring it is completely covered.
  • Step 5.

    Add the mustard seeds, chilli flakes, and star anise to the jar.
  • Step 6.

    Seal the jar and let it cool to room temperature. Then, refrigerate for at least 48 hours before using.
  • Step 7.

    Enjoy your pickled rhubarb in salads, as a condiment, or as a zesty snack.


  1. 250 mlWhite wine vinegar

  2. 250 mlWater

  3. 100 gGranulated sugar

  4. 1 tbspSea salt

  5. 400 gRhubarb stalks, trimmed and cut into 2cm pieces

  6. 1 tspMustard seeds

  7. 0.5 tspChilli flakes

  8. 1 Star anise

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