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4.41 from 5 votes

Homemade Pickled Rhubarb Recipe

Learn how to make the best homemade pickled rhubarb. Our quick & easy healthy vegan pickle recipe features rhubarb, tarragon & mustard seed.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment
Cuisine: swedish
Keyword: pickled rhubarb
Servings: 8
Calories: 126kcal

Equipment

  • Mason Jars
  • saucepan
  • Wooden spoon
  • Funnel
  • French knife
  • measuring spoons
  • measuring cups

Ingredients

  • 4 cups Rhubarb chopped in 1/2 inch pieces
  • 1 tsp Kosher Salt
  • 2 cups White Vinegar
  • 1 cup Water
  • 1 cup White Sugar
  • 1 tbsp Mustard Seeds
  • 2 sprigs Tarragon

Instructions

  • In a mixing bowl, combine the rhubarb and salt, coating evenly. Let stand for 20 minutes, then drain quickly and return to the bowl.
  • In a small pot, combine the vinegar water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately poor over the rhubarb.
  • Let cool completely, then cover tightly and refrigerate. Serve the rhubarb pickles after spending a few days in the fridge.

Nutrition

Calories: 126kcal | Carbohydrates: 28.9g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 296mg | Potassium: 236mg | Fiber: 1.3g | Sugar: 26g | Calcium: 67mg