Pickled Rhubarb

1 lb fresh rhubarb stalks, trimmed to fit two 8 oz jars
3/4 C apple cider vinegar
1-1/2 C water
1 T pickling salt
1 T granulated sugar
1 tsp mustard seeds
1/2 tsp whole cloves
1 star anise pod

Prep the rhubarb: Rhubarb packed into mason jars. To start, tightly pack the trimmed rhubarb into jars. Don’t forget to allow at least 3/4 inch of head space.

Make the brine: In a medium saucepan, combine the apple cider vinegar, water, salt, and sugar. Then, add the pickling spices if you’d like to use them. Bring the mixture to a boil, then simmer for two minutes, or until the salt and sugar have dissolved.

Fill the jars: Carefully pour the pickling liquid and spices into each jar, leaving 1/2 inch of head space.

Seal and chill: Seal the jars. Let chill in the refrigerator for at least 48 hours before using. Once opened, the pickled rhubarb should be used up within two weeks. Unopened, it can be stored for up to two months in the refrigerator.

How to Store Pickled Rhubarb: The pickled rhubarb made with this recipe should be stored in the refrigerator. However, if you would like to store your pickled rhubarb for a longer period of time (and say, enjoy it during the deep dark of winter), you can opt to process the jars in a water bath canner immediately after filling and sealing the jars.