Rhubarb Pickles

Ingredients

• Black peppercorns (1 teaspoon)
• Cinnamon stick (1)
• Whole cloves (10)
• Salt (1 teaspoon)
• Granulated sugar (1 cup)
• Water (1 cup)
• White vinegar (1 cup)
• Rhubarb stalks (4 cups, thinly sliced)

Instructions

1. In a large saucepan, combine the white vinegar, water, sugar, salt, cloves, cinnamon stick, and black peppercorns. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Add the sliced rhubarb to the saucepan and simmer for 5 minutes, or until the rhubarb is slightly tender.
3. Remove the saucepan from heat and let the mixture cool to room temperature.
4. Transfer the rhubarb and pickling liquid to a sterilized jar or container. Make sure the rhubarb is fully submerged in the liquid.
5. Cover the jar or container and refrigerate for at least 24 hours before serving.
6. The rhubarb pickles can be stored in the refrigerator for up to 2 weeks.