Pickled Rhubarb

I love the sweet and sour nature of the little flavor bombs. They make a great addition to a springtime salad.

Pickled Rhubarb

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serves 4


  • 5 rhubarb stalks, sliced thinly (about ⅓ inch)
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon salt


Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours. Then put them in the refrigerator until well chilled. These will keep covered a couple of weeks in the refrigerator. They are a bit addicting so make plenty.