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Quick Pickled Rhubarb with Red Shiso

Close-up overhead view of bright pink Pickled Rhubarb with Red Shiso pieces submerged in liquid within a glass jar.
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Make this simple, tart pickled rhubarb recipe infused with the unique color and flavor of red shiso leaves. This is a great way to preserve seasonal rhubarb.

Ingredients

Scale
  • 1 pound fresh rhubarb stalks, trimmed and cut into 1-inch pieces
  • 1 cup packed fresh red shiso leaves
  • 1 cup white granulated sugar
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the rhubarb by washing the stalks well and cutting them into 1-inch pieces. Set aside.
  2. In a medium saucepan, combine the sugar, vinegar, water, and salt. Heat over medium heat, stirring until the sugar and salt completely dissolve. Bring the mixture to a simmer. This is your pickling brine.
  3. Place the cut rhubarb and the red shiso leaves into a clean, heat-safe quart-sized jar. Pack them in gently.
  4. Carefully pour the hot pickling brine over the rhubarb and shiso, ensuring all solids are submerged. Leave about 1/2 inch of headspace at the top of the jar.
  5. Let the jar cool on the counter for about 30 minutes. The rhubarb will start to turn a beautiful pink color from the shiso.
  6. Seal the jar tightly with a lid. Refrigerate immediately.
  7. Allow the pickles to chill for at least 24 hours before serving to let the flavors develop.

Notes

  • This quick pickle recipe is best stored in the refrigerator and consumed within three weeks for the best texture and flavor.
  • You can use this sweet and sour rhubarb as a topping for yogurt, ice cream, or alongside savory meats.
  • If you cannot find red shiso, you can use a few drops of red food coloring in the brine, but you will miss the distinct herbal flavor.

Nutrition

Find it online: https://cravybite.link/pickled-rhubarb-with-red-shiso/