Go Back
Pickled Rhubarb
Print Recipe
No ratings yet

Sweet Pickled Rhubarb

Pickled rhubarb is a delicious and unique way to enjoy this tangy vegetable.
Prep Time2 hours
Cook Time10 minutes
Total Time10 minutes
Author: Ashley Adamant

Ingredients

  • 2 lbs rhubarb stalks 1 kg with the leaves removed
  • Ice water
  • 4 thin slices of ginger root
  • 4 one-inch 2.5 cm pieces of cinnamon stick
  • 2 whole cloves
  • 3 ¾ cups granulated sugar 925 mL
  • 1 tsp canning or pickling salt 5 mL
  • 3 cups apple cider vinegar 750 mL
  • 1 ⅓ cups water 325 mL

Instructions

  • Trim the ends off the rhubarb and cut them into four-inch (10 cm) pieces. 
  • Soak the rhubarb in ice water for at least 30 minutes (up to an hour) to soften it up.
  • Prepare your canner, jars, and lids.
  • Drain the rhubarb in a colander and set it aside. 
  • In a pot, combine ginger, cinnamon, sugar, cloves, salt, water, and vinegar. 
  • Bring it all to a boil over medium heat, stirring occasionally until the salt and sugar are dissolved. Boil it for a minute, then reduce the heat and keep the liquid hot.
  • Working with one jar at a time, place a cinnamon stick and a slice of ginger into a hot jar, and discard the cloves. 
  • Pack the rhubarb into the jar, leaving some room for the liquid. 
  • Pour in the hot pickling liquid, leaving half an inch (about 1 cm) of headspace. 
  • Remove any air bubbles, and adjust the headspace as needed by adding more hot pickling liquid. 
  • Clean the rims and place the hot lids onto the jars. Screw the bands down until they're fingertip tight.
  • Load the jars into the canner and return it to a boil. 
  • Process the jars for ten minutes, then turn off the heat. Remove the canner lid and let the jars sit in the water for five minutes. 
  • Carefully remove the jars from the canner and place them on a towel-lined surface. Let them sit for 24 hours.
  • Check the seals, label, and store.

Notes

Canning Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation.  Here are the altitude adjustments for canning pickled rhubarb:
  • For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
  • For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
  • Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.