Pickled Rhubarb

Beautiful bushes of rhubarb have sprung up on the farm, making for lots of rhubarb crumbles and tarts. So when I stumbled upon the idea of pickling rhubarb, I had to give this recipe by Girl Versus Dough a try! 

To be honest, I wasn’t the biggest fan of it straight out of the jar, but then I added it into my yogurt and granola. Topped with a bit of our farm maple syrup to soften the tartness of the rhubarb and now I have my new food addiction! 

Looking forward to adding my pickled rhubarb to other dishes! Going to try it in my spinach salad tonight with a maple vinaigrette.

Yields: 2 (8 oz) or 4 (4 oz) jars


  • 1 lb rhubarb stalks, trimmed to fit jars
  • 1½ cups water
  • ¾ cup apple cider vinegar
  • 3 tablespoon granulated sugar
  • 1/2 tablespoon salt


  • Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
  • Pour water-vinegar mixture over rhubarb in jars, leaving about ½-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.