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Monday, December 16, 2019

Rhubarb Pickle Recipes

Spiced Rhubarb Pickles


  • 2 pounds (900 g) rhubarb
  • 2 cups (455 g) granulated sugar
  • 1.75 cups (425 ml) cider vinegar
  • 1 orange
  • 1 teaspoon ground ginger
  • 4 teaspoon yellow mustard seeds
  • 6 cloves
  • 1 cinnamon stick


  • Cut the rhubarb into 1cm pieces. Do not peel.
  • Dissolve the sugar in the vinegar and add the zest and juice of the orange, the ginger, mustard seeds, cloves and cinnamon stick.
  • Add the fruit and bring to the boil. Simmer carefully for 15 minutes.
  • Strain the fruit and reduce the liquid by boiling until syrupy. Mix it with the fruit.
  • Pour the pickle into sterilized jars and seal.

1 comment:

  1. I loved this! I think of it as more of a chutney, because it works well in that regard, but in any event, delicious! (BTW, I used about 3/4 of the amount of sugar suggested here, and added a bit of allspice and cayenne, so I guess that's why it's chutney like?)