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Rhubarb Pickles

Author: Alex Jones


  • 1 pound rhubarb
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon whole black peppercorns
  • 3 star anise


  • Wash and prepare three 12-ounce jars. Prepare a boiling water bath canner and fresh lids and set it on the heat to boil.
  • Trim leaves and ends from rhubarb, then cut into sticks about 1/2 inch shorter than the height of your jar. Leave ends straight or give them a slightly angled bias cut.
  • Combine water, vinegar, sugar, and salt in a small, non-reactive saucepan and bring to a boil.
  • Distribute spices evenly between jars. Pack rhubarb sticks into jars. The tips of the sticks should come to about 1/2 inch below the top of the jars.
  • When the brine is boiling, remove it from the heat and carefully ladle the hot brine into the jars, leaving 1/2 inch headspace. Wipe rims, seal with prepared lids and rings until fingertip-tight.
  • Place jars gently into the canner, allow the water in the canner to come back to a boil, and then process for 10 minutes.
  • Remove jars to a folded dish towel on the counter and allow to cool undisturbed for several hours.
  • Allow the pickles to cure for at least 48 hours before eating.