4RhubarbPickleMakes 2 pints. I used one wide-mouth and one regular.

Chop clean, fresh rhubarb (approximately 4-5 stalks) into chunks about 1″ long. Try to use stalks about the same diameter as your finger. In some places that’s big rhubarb, in others (like here in Alaska) that’s quite small. Pack the rhubarb loosely into the jars.

Divide these spices evenly between the two jars: 2 tsp. peppercorns, 1/2 tsp. whole cloves, 1 tbsp. sliced fresh ginger, 2 bay leaves, 2 dry red chiles.

In a small saucepan mix together 1 cup cider vinegar, 1 cup water, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil, stirring occasionally. Make sure the sugar and salt has dissolved. Remove from heat and pour, hot, into the jars. Run a knife or something like that around the inside of the jar to release air bubbles and then make sure the jars are filled to within 1/2″ of the top. I did have a little bit of leftover liquid that I threw away.

Cover the jars with lids, let cool, and then place in the refrigerator. They’re okay to eat in two days and should be eaten within two weeks. All good! It’s a very nice pickle eaten with salty foods.

 

1RhubarbPicklesOne thing I really noticed was how the liquid turned pink after a couple days, even using fairly green rhubarb as seen above.

I based this upon a recipe found at lifelovefood.