Quick-Pickled Rhubarb With Lemongrass and Ginger Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 26, 2019
20150521-spring-pickles-vicky-wasik-14.jpg
Photograph: Vicky Wasik

This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.

Recipe Details

Quick-Pickled Rhubarb With Lemongrass and Ginger Recipe

Active 15 mins
Total 30 mins
Serves 16 servings
Makes 1 quart
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 cups red wine vinegar

  • 1 1/2 cups water

  • 1/2 cup packed light brown sugar

  • 1 tablespoon kosher salt

  • 1 (6-inch) stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with dull side of knife

  • 1 (5-inch) knob fresh ginger, peeled and thinly sliced

  • 1 star anise pod

  • 1 teaspoon whole black peppercorns

  • 1 pound rhubarb, cut into 3/4-inch pieces

Directions

  1. In a medium saucepan, combine vinegar, water, sugar, salt, lemongrass, ginger, star ansie, and black peppercorns. Bring to a boil, stirring, until solids are dissolved. Reduce to a low simmer and cook until infused with lemongrass and ginger, about 5 minutes. Let stand 5 minutes.

  2. In a medium heatproof bowl, strain brine onto rhubarb. Press paper towels against surface to submerge rhubarb and let stand until cooled. Transfer rhubarb and brine to a large sealed container and refrigerate for up to 3 weeks.

Notes

This recipe can be easily tweaked to suit your tastes: Add more or less sugar, salt, or water to the brine if you prefer a stronger or more mild pickle.

This Recipe Appears In

Nutrition Facts (per serving)
37Calories
0gFat
8gCarbs
0gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories37
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 200mg9%
Total Carbohydrate 8g3%
Dietary Fiber 1g2%
Total Sugars 6g
Protein 0g
Vitamin C 3mg13%
Calcium 33mg3%
Iron 0mg2%
Potassium 125mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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