Nigella Pickled Rhubarb is made with pink forced rhubarb, apple cider vinegar, sugar, bay leaves, star anise, and pink peppercorns. This recipe creates a tangy, aromatic pickle that pairs well with oily fish, rich meats, or cheese. It takes about 15 minutes to prepare and yields 1.5 liters, lasting up to 4 weeks in the fridge.
Ingredients
- 600g pink forced rhubarb (trimmed weight)
- 375ml raw, unfiltered apple cider vinegar
- 375ml cold water
- 125g caster sugar
- 3 fresh bay leaves
- 4 star anise
- 2 tsp pink peppercorns
- 2½ tsp sea salt flakes (or 1¼ tsp fine sea salt)
Instructions
- Sterilise Jar: Wash a 1.5L preserving jar and dry in a 140°C/120°C Fan oven. Cool before using.
- Prep Rhubarb: Cut rhubarb into 4cm lengths and pack into sterilised jar.
- Make Pickling Liquid: Combine vinegar, water, sugar, bay leaves, star anise, peppercorns, and salt in a saucepan. Bring to boil, stirring to dissolve sugar.
- Fill and Seal: Pour hot liquid over rhubarb, seal jar tightly, let cool.
- Refrigerate: Store in fridge and wait at least 2 days before using. Keeps for up to 4 weeks.
Recipe Tips
- Use Fresh Pink Rhubarb: The color and texture are ideal for pickling.
- Sterilisation Matters: Properly sterilise jars to prevent spoilage.
- Peppercorn Swap: Sub pink peppercorns with thin ginger chips if needed.
- Hot-Process for Long Storage: Boil sealed jars for 10 minutes to store up to 1 year.
What To Serve With Pickled Rhubarb
This vibrant pickle enhances rich and oily foods like mackerel or duck, and shines on cheese boards as a unique alternative to chutney. Try it with soft goat cheese or aged cheddar.
How To Store Pickled Rhubarb
Refrigerate: Keep sealed in the fridge for up to 4 weeks.
Hot Process (Optional): Boil filled jars for 10 minutes for shelf-stable storage up to 1 year.
Pickled Rhubarb Nutrition Facts (Per 2 Tbsp serving)
- Calories: 20
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 5g
- Sugar: 4g
- Protein: 0g
- Sodium: 90mg
FAQs
Can I use regular vinegar?
You can, but raw, unfiltered apple cider vinegar gives better flavor.
Is forced rhubarb necessary?
Yes, for color and tenderness—avoid tough summer rhubarb.
How long does it need to sit?
At least 2 days for best flavor.
Can I make smaller batches?
Yes, just scale down all ingredients proportionally.
Do I need pink peppercorns?
They’re best, but thin slices of fresh ginger are a good substitute.
Nigella Pickled Rhubarb Recipe
Description
A quick and vibrant pickle of rhubarb steeped in spiced vinegar with bay, star anise, and pink peppercorns—perfect for meats, cheese, or oily fish.
Ingredients
Instructions
- Sterilise jar and prep rhubarb.
- Heat vinegar, water, sugar, and spices until boiling.
- Pour over rhubarb in jar and seal.
- Cool and refrigerate for 2+ days before use.
Notes
- Store in fridge for up to 4 weeks.
- For longer shelf life, hot-process sealed jar.
- Replace peppercorns with slivered ginger if needed.
- Excellent with fish, meats, and cheese platters.