sweet and spicy refrigerator rhubarb pickles

this easy pickled rhubarb recipe comes together in less 30min and uses simple ingredients to create a delicious sweet, and spicy final product. And the best part is this recipe requires zero canning! These rhubarb refrigerator pickles are easy and delicious they are ready to eat in 24 hours and can last for months!

I’ll be honest this recipe is probably one of the oddest ones I’ve ever created, not because of what’s in it, but simply because of how it came about. These Rhubarb pickles came about one June day when I was trying to find something new to do with our overabundant rhubarb harvest.

I have never had pickled rhubarb and was excited to try it, the only trouble was, I didn’t have most of the ingredients for the recipe I was trying to make, and after water bath can the first batch and breaking several jars, I decided I was going to have to find another way.

And thus these rhubarb pickles were born. After playing around a little with the spices, and vinegars, plus testing refrigerator storage, I knew I had a winner. This quick and easy pickled rhubarb recipe tastes amazing, it’s the perfect blend of sweet spice and tang. It pairs well with a variety of different things and adds a fun twist to many dishes.

And the best part is that these refrigerator rhubarb pickles, don’t involve any canning, you can easily make 2+ jars in under 30 minutes, and they are ready to eat the next day!

If you’ve never tried pickled rhubarb before, might I suggest you give this recipe a try? I promise it won’t disappoint and you’ll love getting to play around with these sweet and spicy, rhubarb pickled. You’ll be surprised to see often these will end up on your plate!

What to do with rhubarb pickles

As I said above, pickled rhubarb can be used for a variety of different things, and it pairs well with a lot of different things, here are a few of my favorites.

Pork chops. Pickled rhubarb pairs wonderfully with roast pork chops. Serve it as a side, or spoon it onto the pork chops just before serving.

Cheese Plates and Charcuterie Boards. This quick pickled rhubarb makes great attention to any cheese plate or charcuterie board. It’s a fun and exciting twist that is sure to impress. The best part? You can easily whip it out the night before a party or event! I like to add it o boards that include, pecans,  sharp cheese, olives, and olive oil.

Baked Brie Pickled rhubarb is also a great topping for brie, add it before or after baking, and serve with crusty bread. The sweet and spicy seasonings combine with the tang, gives you a fun and warm flavor that compliments the brie nicely. Be sure to check out my easy baked brie with pickled rhubarb and maple-glazed pecans!

Roast Chicken  Pickled rhubarb also makes a lovely side or tapping for a roast chicken. Serve it along with roast potatoes, crusty butter toast, and a juicy roast chicken.

How to make Refrigerator rhubarb pickles

Before you start, prepare your pickle jars. I like to use mason jars, but any glass jar that a canning lid fit on will work as well. Since you are not canning the pickles, you just need to wash your jars in hot water and dry them with a clean towel. You would like you can still sterilize them in a boiling water bath, but I never do.

Make 2-pint jars

• apple cider vinegar
• white vinegar
• sugar
• cinnamon stick 
• bay leaves
• yellow mustard seeds
• ground coriander 
• ground cardamom
• allspice 
• whole cloves
• crushed red pepper flakes
• ground ginger
• fresh rhubarb stalks

Directions

Wash and dry your rhubarb stalks. Then using a sharp knife cut the stalks into 1-2 inch pieces. I like to cut my at an angle but you can cut them however you like.

Pack the pieces into your prepared jars, leaving a 1-inch gap at the top. Divide the mustard seeds and red pepper flakes between the jars. And Set them aside while you prepare your pickling liquid.

In a small saucepan combine the vinegars, sugar, cinnamon stick, bay leaves, coriander, cardamom, allspice, cloves, and ginger.

Over medium low heat cook the mixture, whisking often until the sugar has completely dissolved and the mixture is near boiling.

Once the mixture is hot, strain out the cinnamon stick, bay leaves, and whole cloves. Pour the hot brine into the jars until it covers the rhubarb pieces.

Screw on the jar lids and allow them to cool slightly before moving them to the refrigerator.

Allow the pickled rhubarb to sit in the fridge for at least 24 hours before serving. To get the best flavor I would recommend letting them sit for 3 days.

Notes

Refrigerator rhubarb pickles will last for at least 2-3 months. However, your jars may seal when you transfer them to the fridge and if they do they will last indefinitely. Just be sure to always get your pickles for mold, strange-looking spots, or peculiar odors before eating.

If you are sensitive to spice feel free to cut out the crushed red pepper.

Substitutions and additions

You can use all white vinegar or just apple cider vinegar in this recipe.

If you are in a pinch though you can substitute, white wine vinegar in place of the white vinegar.

And there are a lot of things you can use in place of apple cider vinegar, any of the list below can be subbed 1:1.

• white wine vinegar
• lemon juice
• red wine vinegar
• rice vinegar
• champagne vinegar
• malt vinegar

You can also use fresh ginger in place of ground ginger in this recipe.

You can also free feel to add or remove all spices you like, a few great additions are star anise and black peppercorns.