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Easy Pickled Rhubarb

  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 mins
  • Yield: 2 (8 oz) or 4 (4 oz) jars 1x
  • Category: Snack
  • Method: Cook
  • Cuisine: American


A tasty, tangy pickled rhubarb recipe that comes together with just three ingredients.


  • 1 lb rhubarb stalks, trimmed to fit 2 8-ounce or 4 4-ounce resealable jars
  • 1 1/2 cups water
  • 3/4 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt


  1. Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
  2. Pour water-vinegar mixture over rhubarb in jars, leaving about 1/2-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.


  • Use the pickled rhubarb on top of meats, in salads, as part of a relish or dip, etc.

Keywords: apple cider vinegar, quick pickled rhubarb, apple cider vinegar brine