Pickled Rhubarb

Edward Lee's exclusive rhubarb recipe

March 7, 2014
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon coriander seeds
  • 4 black peppercorns
  • 2 cardamom pods
  • 10 ounces fresh rhubarb, chopped into 2-inch pieces (about 2 cups)

1. In a medium nonreactive saucepan, combine all ingredients except the rhubarb. Bring to a boil and stir to dissolve the sugar and salt. Add the rhubarb and stir. Bring back to the boil and cook for 1 minute.

2. Remove from the heat. Ladle the rhubarb, spices, and brine into a jar and allow to cool. Once cool, cover and refrigerate. Let the pickles sit for at least 2 to 3 days before eating. These will last about 2 weeks in the refrigerator. Serve at room temperature with lamb chops, pork chops, duck, or mutton.


Makes 1 cup

Originally published in Organic Gardening Magazine, April/May 2014 as Simply Fresh: Rhubarb.
Photo: Mathew Benson

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