I love when my humble rhubarb plants spring to life.

A blink of an eye later and there are a few stalks ready to be harvested. Not enough to make a strawberry rhubarb crumble, but enough for quick pickling.

This recipe is a great way to use smaller rhubarb harvests. Just two stalks are needed.

I love when my humble rhubarb plants spring to life.

A blink of an eye later and there are a few stalks ready to be harvested. Not enough to make a strawberry rhubarb crumble, but enough for quick pickling.

This recipe is a great way to use smaller rhubarb harvests. Just two stalks are needed.

Quick pickling is fantastic because it doesn’t require a lot of canning equipment. Just a clean jar and a few simple ingredients.

The caveat here is the fact that these have a shorter shelf life. They last about a month in the fridge. That is if they aren’t gobbled up quicker.

Use these on salad or as a basic condiment on its own.

Do you have a beautiful little rhubarb patch, but are unsure how to harvest them? Here is some info that can help.

If you have a bit more rhubarb, try your hand at this super simple rhubarb jam.

Quick Pickled Rhubarb

Recipe Notes

• The rhubarb is best if left to rest in the fridge for 24 hours, depending on how thick the pieces are cut
• You can use whichever vinegar you prefer
• Make sure the rhubarb is completely covered with the vinegar mixture. If the rhubarb floats, use a piece of parchment to hold the piece under the liquid
• I use yellow mustard seed. If you want it more pungent, you can use brown or black seeds
• The flavour is quite strong in the beginning, but mellows over time

INGREDIENTS

• 250 ml (1 Cup) Water
• 125 ml (1/2 Cup) Red Wine Vinegar
• 75 g (1/3 Cup) Sugar
• 2 Teaspoons Kosher Salt
• 1/2 Teaspoon Mustard Seed
• 1 Clove Garlic, Slightly Crushed
• 2 Medium Rhubarb Stalks

DIRECTIONS

1. Place all of the ingredients, except the rhubarb into a bowl or pan.
2. Stir until all of the sugar is dissolved (about 5 minutes).
3. Cut up rhubarb into approximately 1 inch pieces.
4. Place the rhubarb into a clean non-reactive (not metal) jar.
5. Fill with vinegar mixture. Be sure to cover all of the rhubarb.
6. Place jar in the fridge. They are ready after resting for 24-48 hours.