Pickled Rhubarb with Juniper & Red Chilies

I bought Rhubarb last weekend at the Farmer’s Market.  I only have one Rhubarb plant in my garden and there are several new Rhubarb recipe ideas I want to try before we have a frost and the Rhubarb dies back and quits producing stalks.


This recipe is one of them.  I serve so many cheese and charcuterie plates both at school for classes and here at home for quick meals.  I like to add a variety of pickled items to the platters and thought this would be something that not everyone has experienced – Pickled Rhubarb!

These pickles can be used in a number of ways like with fish, in salads and with pork.

I got the idea to play around with this recipe from a great food magazine called Eating Well.

For years I could not eat Rhubarb because of Acid Reflux.  I am thrilled to say I got rid of that problem and now can enjoy this great summer fruit once again.


Pickled Rhubarb with Juniper and Red Chilies


1 tsp juniper berries

1 rosemary sprig

1 tsp coriander seeds

1/2 tsp pink or green peppercorns

2 tsp red chili flakes

2 small bay leaves

2 star anise

1 tbsp fresh or dried shallots, minced (or red onions)

1 c white balsamic vinegar, or EVVO Marketplace’s Serrano Honey Vinegar

1 c water

1/2 – 3/4 c sugar depending on how sweet you want your pickles

1 tsp kosher salt

1 1/4 lbs trimmed fresh rhubarb stalks cut to the length of the canning jar less 1 inch


Lightly crush the peppercorns and juniper berries with the bottom of a heavy skillet.  Transfer to a medium saucepan and add the red chili flakes, bay leaves, star anise, shallots, balsamic, water, sugar and salt.  Bring to a boil. Reduce the heat to a gentle simmer and cook for about 5 minutes until the sugar and salt are dissolved.  Stir occasionally.

If the Rhubarb has tough skin use a vegetable peeler to remove it or the pickles will be tough and stringy.  Cut the Rhubarb into lengths 1 inch shorter than the canning jar you are going to put the pickles in.  The stalks will be standing upright. You will need 2 – 3 1 pint jars.

Pack the jars with the Rhubarb and fill with the hot liquid and spices.  Cover the jars, let cool and store in the refrigerator for a minimum of 1 week and up to a couple of months before eating.  To serve, slice the Rhubarb pickles into smaller pieces.

Makes 2 pints

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