Rhubarb Pickle


  • 500ml cider vinegar
  • 300g sugar
  • 1 1/2 tablespoons of salt
  • 1/2 teaspoons of yellow mustard seeds
  • 6 black peppercorns
  • 3cm of fresh ginger, pickled and sliced thinly
  • Zest of 1 orange, peeled with a potato peeler
  • 450g fresh rhubard, washed and sliced into 2cm length pieces


  1. In a medium saucepan, combine the vinegar, sugar, salt, mustard seeds and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved.
  2. Take off the heat, add the ginger and orange zest and allow the liquid to cool to room temperature.
  3. Divide the rhubard between 3 x 340g glass jars and ladle in the cooled pickling mixture. Top with the lids and refrigerate for 2 days before eating.
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