Pickled Rhubarb
A different spin on pickling–these pickles are wonderfully tasty when made with farm fresh rhubarb and local honey. This super easy, super quick, super delicious recipe was inspired by a dish we enjoyed at Lovitt Restaurant.
We found a recipe from Mother Earth News, and tried modifying it to be sugar-free. (Their recipe included ideas for adding spices like cloves, allspice, ginger, and chili peppers.)
In our searches, we discovered that you have to treat pickled rhubarb as “refrigerator pickles” because rhubarb goes to mush when canned.
Pickled rhubarb makes an excellent addition to a chicken salad with our fresh strawberries!
Pickled Rhubarb
This is a really simple way to make pickled rhubarb. It's a tangy, sweet way to enjoy rhubarb.
Ingredients
- 1 pound rhubarb
- 1 cup honey or raw sugar
- 2 cups apple cider or rice vinegar
- 1 tablespoon sea salt
Instructions
- Boil all ingredients except rhubarb for 5 minutes.
- Meanwhile, chop rhubarb into bite-size pieces.
- Pack rhubarb into jars.
- Pour hot brine over rhubarb.
- Refrigerate for up to one month.
Order the Lovitt Restaurant Favorites Cookbook for Norman and Kristen’s own Pickled Rhubarb recipe.