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Rhubarb Pickles




Source of Recipe


from kerchunk com


List of Ingredients




2 c. apple cider vinegar
1 tbsp. coarse salt
1 1/2 c. sugar
1 tsp. whole cloves
1 1/2" piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 lb rhubarb, trimmed and cut into thin 5 - 7" long

Recipe



Use a medium, enamel coated or stainless, (non reactive)
saucepan to combine the vinegar, salt, and sugar.
Cook over a medium heat, stirring, until the salt and sugar
have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers.
Bring to a boil over a medium/high heat.
Boil for 1 minute.
Put the rhubarb into a tall glass jar or a long plastic container.
Pour the hot liquid over the rhubarb, making sure to completely
cover it. Let cool. Cover and refrigerate for 24 hours before
using. May store in the refrigerator for up to 1 week.
Serves 12.