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RHUBARB! It's one of those produce items we (I) tend to eat one way: as dessert with strawberries.  Strawberry rhubarb crisp, strawberry rhubarb bars, or maybe just rhubarb crisp.  Now trust me, I'm not ridiculing

Total time

15 minutes


  • 1¼ cups apple cider vinegar
  • 1 cup water
  • 3 tbsp granulated sugar
  • ½ tbsp coarse salt
  • 1 lb fresh rhubarb, trimmed and sliced in ¼-inch pieces
  • 2 piece ginger, peeled and sliced
  • 1 tbsp pickling spice
  • 1 tbsp whole cloves


  1. In a large stock pot, bring a pot of water to a boil. In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved. Pack rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar. Pour vinegar mixture into the jar and secure with the lid. Place entire sealed jar into the boiling water bath for 10 minutes. Remove with tongs and place on a kitchen towel. Store in a cool, dry place and allow rhubarb to pickle at least 3 days before opening. Once opened, store in the refrigerator for up to 2 weeks.

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