Pickles | Heat treated vinegar preserved pickles

Rhubarb pickle with pink pepper & star anise

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  • rhubarb
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Rhubarb pickle is delicious with cheese or in a martini. I have used pink pepper, star anise, ginger and orange to flavour these pickles. Rhubarb is one of the first types of pickles I made – and it’s quite exciting to have just finished my first ever jar of rhubarb made last season, in martinis made with the pickle and brine. The rhubarb martinis were so yummy – spicy and sweet.

Rhubarb pickle with pink pepper & star anise

Print Recipe
Serves: 2-3 500ml jars Cooking Time: 1 hour (30 minutes preparation, 15 minutes to sterilise jars and 15 minutes to heat treat)


  • 2-3 500ml glass jars
  • 1 bunch rhubarb
  • 2-3 pieces orange peel
  • 2-3 slices ginger
  • 2-3 star anise
  • 1 teaspoon pink peppercorns
  • 500ml red wine vinegar
  • 250ml water
  • 3 tablespoons honey
  • ¾ cup coconut sugar



Wash the rhubarb thoroughly and remove the green leaves


Cut into lengths to fit the jars


I like to line up the jar alongside my rhubarb to see how long to make the pieces – if you cut them to be just below the neck of the jar it will be easier to pack them – the neck is the fluted part at the top of the jar


Sterilise your jars – see Resources


Make your brine by adding vinegar, water, honey and sugar to a medium saucepan and bringing to the boil, stirring to dissolve the sugar


Add the spices to the clean jars


Pack each jar with the rhubarb stalks


Add the hot brine to the jars


Bang the jars gently on the bench and run a butter knife around the edge to remove any air bubbles


Wipe the rims with a clean tea towel and seal with the clean lids


Heat treat your jars for 15 minutes – see Resources


May be kept for 1 year, refrigerate once opened


Inspired by Pickled rhubarb Cornersmith Salads & Pickles (2017: 31).

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