Rhubarb Pickles

1 pound rhubarb stems
1 cup apple cider or white distilled vinegar
1 cup water
1 tablespoon coarse kosher salt
½ – 1 cup granulated sugar, depending on sweetness desired

Optional ingredients:

1 teaspoon whole cloves
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 2 inch piece fresh ginger, peeled & sliced
4 small dried chile peppers
4 or 5 black, red or green peppercorns per jar
1/2 or 1 star anise per jar
1 bay leaf per jar

Sterilized glass jars with lids

Wash, trim, de-string and cut rhubarb into lengths that will fit into your jar(s); then pack rhubarb into them.

In a medium non-reactive saucepan combine the vinegar, water, sugar, and salt and place on medium heat, stir until sugar & salt are dissolved. Bring to a boil over medium-high and boil 1 minute.

Pour vinegar mixture over rhubarb to cover completely. Let cool, cover and refrigerate for 48 hours before eating. Serve cold.

Disclaimer: These pickles are not processed in a water bath using a canning method. They need to be kept in the refrigerator and enjoyed within a couple of weeks.

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