posted by Mai 04-25-102 7:35 AM
Rhubarb Pickles
2 cups apple-cider vinegar
Coarse salt
1 1/2 cups sugar
1 tsp whole cloves
1 one-and-one-half-inch piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 lb rhubarb, trimmed and cut into thin 5 to 7 inch batons
Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir and cook over medium heat until the salt and sugar have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers. Bring to a boil over medium-high heat, and cook 1 minute more.
Pack the rhubarb into a tall glass jar or long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.