Rhubarb pickle

by Shikshak Monica Hader
Rhubarb pickle


You can combine rhubarb and turnip in this super easy pickle recipe.
1. 200g of Rhubarb
2. 1 tsp mustard seeds (I use black as they are more potent, but feel free to use brown or yellow if you have these in)
3. 2 tbsp cider or malt vinegar
4. 1 green chilli
5. ¼ tsp chili powder (this can be adjusted to taste)
6. 1 tsp Salt (this can be adjusted to taste)


1.Peel the turnip and cut into very small pieces and place into a bowl. Wash and chop the rhubarb and cut into small pieces and add to the bowl. 2. Sprinkle the salt all over the veg and leave for 2 hours. 3.You will notice the veggies will have released some water. Drain this water and pat them dry. 4. Grind 1 tsp of mustard seeds into a coarse powder and sprinkle over the veggies & mix well 5. Add a pinch of salt and some chilli powder to taste and also add the vinegar & mix. 6. Keep in a sterilised jar and allow to pickle for at least 2 days. The longer you leave it the more mature it gets! You can keep it out on the kitchen work top.

This recipe can be adapted to lots of veg in the boxes using the rule of 200g of veg. I have used carrots, radish, stalks and leaves from broccoli and cauliflower-0 waste. As a guide 2 medium carrots is around 200g.

We love ordering our weekly veg bag & other bits from Down Farm. Always great quality produce that tastes how it’s supposed to taste, especially the tomatoes, delicious. I can’t recommend Down Farm produce enough.

— Lara Ferros

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