Nigella Pickled Rhubarb Recipe

his tangy Nigella Pickled Rhubarb is made with fresh pink forced rhubarb, raw apple cider vinegar, caster sugar, star anise, and pink peppercorns. The result is a crunchy, sweet-and-sour condiment with a vibrant pink color that cuts through rich foods perfectly. This recipe is a fantastic way to preserve the spring harvest and makes enough to fill a large 1.5-liter jar, perfect for gifting or keeping in your fridge for weeks.

Nigella Pickled Rhubarb Ingredients

For the Pickle:

• 600g pink forced rhubarb (trimmed weight)
• 375ml raw, unfiltered apple cider vinegar
• 375ml cold water
• 125g caster sugar
• 2 1/2 teaspoons sea salt flakes (or 1 1/4 teaspoons fine sea salt)

For the Aromatics:

• 3 fresh bay leaves
• 4 star anise
• 2 teaspoons pink peppercorns

How To Make Nigella Pickled Rhubarb

1. Sterilize the jar: First, ensure your 1.5-liter glass jar is completely clean and sterilized. You can do this by washing it in very hot, soapy water and drying it in a low oven, or by running it through a hot dishwasher cycle.
2. Prepare the rhubarb: Wash the rhubarb stalks and cut them into pieces roughly 4cm (about 1.5 inches) long. Drop the cut pieces directly into your prepared jar.
3. Make the brine: In a saucepan, combine the apple cider vinegar and cold water. Stir in the sugar. Add the bay leaves, star anise, pink peppercorns, and salt.
4. Boil the liquid: Place the saucepan on the stove and bring the mixture to a boil. Stir it occasionally to make sure all the sugar and salt have dissolved completely.
5. Pour and cool: Carefully pour the hot, sharp-sweet pickling liquid over the rhubarb in the jar. The pink peppercorns will float to the top, which is normal.
6. Seal and store: Once the jar is filled, seal the lid tightly. Let the jar cool down to room temperature, then place it in the refrigerator. Let it sit for at least 2 days before eating to allow the flavors to develop.

Recipe Tips

• Choosing the Rhubarb: This recipe uses “forced” rhubarb. This is rhubarb grown in the dark during late winter or early spring. It is usually bright pink, more tender, and sweeter than the green summer variety.
• Don’t Overcook: Do not cook the rhubarb itself. Pouring the hot liquid over the raw fruit keeps it crunchy. If you boil the rhubarb, it will turn into mush.
• Patience is Key: While it is tempting to eat it right away, waiting the full 2 days is important. This time allows the vinegar and spices to penetrate the rhubarb stalks, removing the raw “bite.”
• Adjusting Spices: If you do not have star anise or pink peppercorns, you can experiment with other spices like ginger slices, mustard seeds, or whole cloves.

What To Serve Pickled Rhubarb

This pickled rhubarb is incredibly versatile. Its sharp acidity creates a perfect balance when served with fatty or rich foods.

• Rich Meats: Serve it alongside roast pork belly, duck breast, or a glazed ham. The acid cuts through the fat beautifully.
• Oily Fish: Pair it with grilled mackerel or salmon for a refreshing contrast.
• Cheese Boards: Add a small bowl to a cheese platter. It goes especially well with sharp cheddar, blue cheese, or creamy goat cheese.
• Salads: Chop the pickled rhubarb into smaller pieces and toss them into a green salad with walnuts and feta cheese.
• Yogurt: For a savory breakfast or snack, top a bowl of thick Greek yogurt with a spoonful of the pickle.

How To Store Pickled Rhubarb Leftovers

• Refrigerate: Store the jar in the refrigerator. Once you have opened it, keep the lid on tight. The pickled rhubarb will stay fresh and crunchy in the fridge for up to 4 weeks.
• Freeze: Do not freeze this recipe. Freezing will ruin the crunchy texture of the rhubarb, making it soft and watery when thawed.

Nigella Pickled Rhubarb Nutrition Facts

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 0.5g

Frequently Asked Questions

• Can I use regular green rhubarb? Yes, you can. However, summer (outdoor grown) rhubarb can be tougher and stringier. You may want to peel the outer skin off the stalks before chopping them.
• Is this recipe shelf-stable for the pantry? No. This is a “refrigerator pickle” or “quick pickle.” It has not been processed in a water bath canner, so it must be kept in the fridge to remain safe to eat.
• Can I use white vinegar instead of cider vinegar? You can, but the flavor will be much sharper and less complex. Apple cider vinegar adds a fruity sweetness that pairs very well with the rhubarb.

Try More Recipes:

• Nigella Chicken Liver Pate Recipe
• Nigella Lawson Mushy Peas Recipe
• Nigella No-Knead Black Bread Recipe

Nigella Pickled Rhubarb Recipe

Author: Clara Bennett Cooking Method:Quick Pickling Cuisine:British Courses:Side Dish

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time:48 hours Total time:48 hours 15 minutesCooking Temp:100 CServings:1 servingsEstimated Cost:25 $Calories:20 kcal Best Season:Available

Description

Nigella Pickled Rhubarb features crunchy pink rhubarb stalks preserved in a sweet and tangy apple cider vinegar brine. Infused with star anise, bay leaves, and pink peppercorns, this recipe creates a vibrant condiment that is perfect for cheese boards and rich meats.

Ingredients

For the Pickle:

• 600g pink forced rhubarb, trimmed and cut into 4cm pieces
  
• 375ml raw, unfiltered apple cider vinegar
  
• 375ml cold water
  
• 125g caster sugar
  
• 2 1/2 tsp sea salt flakes

For the Aromatics:

• 3 fresh bay leaves
  
• 4 star anise
  
• 2 tsp pink peppercorns

Instructions

1. Prepare the jar and fruit: Sterilize a 1.5-liter jar. Cut rhubarb into 4cm lengths and place them into the jar.
   
2. Make the brine: In a saucepan, combine vinegar, water, sugar, salt, bay leaves, star anise, and peppercorns. Bring to a boil and stir to dissolve sugar.
   
3. Pickle: Pour the hot liquid over the rhubarb. Seal tight, cool, and refrigerate for 2 days before serving.