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5 from 1 vote

Pickled Rhubarb

Author Alice Seuffert


  • 1 cup Apple Cider Vinegar
  • 1 3/4 cups While Balsamic Vinegar
  • 1 cup water
  • 1 cup Sugar
  • 2 tsp Salt
  • 1 TB Juniper Berries
  • ½ tsp Star Anise
  • 2 TB Pickling Spice
  • 4 cups Rhubarb chopped


  • In a saucepan over medium heat, combine apple cider vinegar, white balsamic vinegar, water, sugar, salt, juniper berries, star anise and pickling spice.
  • Once the liquid comes to a boil, remove from heat and set aside.
  • Place chopped rhubarb in a quart jar. There is enough liquid to also use a quarter pint if you want, just distribute rhubarb in the two jars.
  • Pour the cooled pickling liquid over the rhubarb. Seal and storage in fridge.
  • Stores for two weeks.