Rhubarb Pickles for Sandwiches and Boards

June 3, 2025

By Millie Pham

Sweet, tangy, and a little bit sassy—just what your cheese board’s been missing

Hey there!
Let me tell you—rhubarb pickles are the thing you didn’t know your sandwiches and snack boards were missing. They’re super easy, quick to make, and add that pop of sweet-tart crunch that cuts through anything rich or creamy. Whether you’re stacking them on pulled chicken sandwiches or tucking them into a fancy charcuterie board, these are a small but mighty upgrade.

💜 Why I Love This Recipe

I first made these after slicing up way too much rhubarb for a crisp and thought, “Why not try pickling it?” The result? A ridiculously punchy and versatile pickle that goes with everything from cheese to grilled meats.

Takes less than 15 minutes – no canning needed
Flavor that cuts through rich food – great balance
Looks beautiful on a board – bright pink color pops
Lasts in the fridge for weeks – even better over time
Tastes amazing on sandwiches, wraps, and grain bowls

🍽 Servings & Time

Makes: About 1 ½ cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes + chill

📊 Macros per 2 tbsp serving (approx.)

Calories: 20
Carbs: 5g
Sugar: 4g
Fat: 0g
Protein: 0g
Fiber: 0.5g

🔬 Why This Recipe Works (Quick Science)

Rhubarb’s natural tartness pairs perfectly with vinegar—it doesn’t need long to pickle because it’s already sharp and tender. The sugar balances the acid, while spices like peppercorn and mustard seed add subtle heat and complexity. The quick hot-brine method softens the rhubarb just enough without making it mushy.

🧾 What You’ll Need

1 cup rhubarb, sliced into thin batons (about 2-inch sticks)
1/2 cup apple cider vinegar
1/2 cup water
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns
1/4 teaspoon mustard seeds
1 clove garlic, smashed

all ingredients: thin batons of fresh rhubarb on a small plate, clear glass pitcher of apple cider vinegar, water in a clear jar, sugar in a small bowl, salt in a pinch dish, whole black peppercorns and mustard seeds in tiny jars, and one smashed garlic clove

👩‍🍳 How to Make Rhubarb Pickles for Sandwiches and Boards

Step 1: Slice the Rhubarb

Trim and cut the rhubarb into thin, even batons about 2 inches long.

fresh rhubarb stalks being sliced into thin 2-inch batons on a cutting board, vibrant red color and juicy texture visible

Step 2: Pack the Rhubarb into a Jar

Place the sliced rhubarb into a clean glass jar. Leave a little space at the top.

neatly sliced rhubarb batons being packed vertically into a clear glass jar, colorful ends peeking out at the top

Step 3: Combine the Pickling Liquid

In a small saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and smashed garlic.

small saucepan with apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and a smashed garlic clove just added, all ingredients floating in the liquid,

Step 4: Heat the Mixture

Bring to a simmer over medium heat, stirring to dissolve the sugar and salt. Let it bubble gently for 2–3 minutes.

Step 5: Pour the Brine Over Rhubarb

Carefully pour the hot brine over the rhubarb in the jar, making sure it’s fully covered.

hot brine being poured into the glass jar over the sliced rhubarb, steam rising slightly, rhubarb turning brighter pink

Step 6: Let It Cool and Chill

Let the jar cool at room temperature for 20 minutes, then seal and refrigerate for at least 2 hours (or overnight).

a glass jar filled with rhubarb pickles cooling on the counter, lid resting beside it, color deepening as it sits, on white marble counters with hints of gold

🍽 What to Serve With

Pulled chicken sandwiches
Grilled cheese or ham and brie toasties
Charcuterie or cheese boards
Grain bowls or rice salads
Grilled pork chops or sausages

📅 Meal Plan Ideas

Add to lunch sandwiches all week
Use leftover brine to pickle onions or cucumbers
Stir into cold pasta salad for brightness
Top avocado toast with chopped pickles
Pair with eggs for a funky breakfast twist

🚫 Common Mistakes

Cutting rhubarb too thick – it won’t pickle evenly
Not heating the brine enough – sugar/salt might not dissolve
Overfilling the jar – leave space for brine to cover
Using too much garlic – a little goes a long way
Skipping the chill time – they need at least 2 hours to soak in the flavor

❓ FAQ

Can I use frozen rhubarb?
Not ideal—it gets too soft. Use fresh for best texture.

How long do these last?
About 2–3 weeks in the fridge, sealed in a jar.

Can I use a different vinegar?
Yes! White vinegar or rice vinegar work too—just avoid balsamic.

Are they spicy?
Not really. Add chili flakes if you want heat.

Do I need to sterilize the jar?
Not for refrigerator pickles. Just make sure it’s very clean.

💬 Wrap-Up

These rhubarb pickles are the ultimate springtime condiment—bright, bold, and way easier than you’d think. They’re the kind of thing that makes people go “Wait, what IS this?” in the best way. Give them a try and let me know what you stack them on—I bet you’ll get hooked like I did!