Try this pink pickled rhubarb recipe, then check out our recipe for pickled beetroot and pickled cherries.


  • 200ml white wine vinegar
  • 100g caster sugar
  • a few peeled slices ginger
  • 2 tsp yellow mustard seeds
  • 1 tsp sea salt
  • 400g pink rhubarb, cut into diagonal pieces
  • 2 small bay leaves


  • STEP 1

    Put the vinegar, sugar, ginger, mustard seeds and sea salt in a pan with 200ml water. Heat until the sugar dissolves, then simmer for 2 minutes. Cool to room temperature.

  • STEP 2

    Sterilise a large jar by washing it in hot soapy water, rinsing and putting it in an oven heated to 160C/fan 140C/gas 3 for 10 minutes. Put the rhubarb and bay leaves in the jar, then pour over the liquid (including the ginger and seeds). Put in the fridge and leave for a couple of days before eating.


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