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Pickled Rhubarb

Ingredients

• 2 cups white vinegar
• ▢ 1.5 cups sugar
• ▢ 1 cinnamon stick
• ▢ 5 bay leaves
• ▢ 2 tablespoon mustard seeds
• ▢ 1 tablespoon coriander seeds
• ▢ 1 tablespoon whole black peppers
• ▢ 1 tablespoon fennel seeds
• ▢ 2 teaspoon cardamom seeds
• ▢ 1 teaspoon allspice
• ▢ 1 teaspoon hot pepper flakes
• ▢ 1 teaspoon whole cloves
• ▢ 1 lb rhubarb about 6 stalks, sliced diagonally
• ▢ 1 2-inch piece fresh ginger peeled

Directions

In a medium saucepan stir together all ingredients except rhubarb
Bring to a boil and boil, stirring until sugar is dissolved
Reduce heat and simmer 5 more minutes
Strain and discard solids
Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to ½ below rims.
Center lids on jars and screw on rings until finger-tip tight
Process in a boiling water bath 10 minutes.
Allow to cool, then label and store unopened jars in a cool dark place