Pickled Rhubarb


This is perfect as a side to roasted or pulled pork.



  1. Combine the spices, zest, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
  2. Pack the rhubarb into jars, leaving 2 cm clear at the top. Pour over the brine, covering the rhubarb, still leaving 1.5 cm clear at the top.
  3. Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
  4. These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.

Ingredients for Pickled Rhubarb

Oranges Navel Large (each)

Product of NSW (Aust)

$0.29 ea

Rhubarb (bunch)

Product of Australia

$4.49 ea