Pickled Rhubarb

2 pounds of trimmed rhubarb cut in to 3″ lengths

2 cups of apple cider vinegar

1/4 cup light brown sugar

1 Tablespoon sea salt

1 teaspoon white peppercorns

1 cinnamon stick

1 whole dried pepper-of heat preference

4 each whole cloves

4 each whole allspice berries

Directions:

*Boil vinegar, sugar, salt and spices until sugar and salt dissolved completely (about 5 minutes after coming to a slow boil).

*Cut rhubarb into batons long enough to fill each jar (about 3 inches).

*Pack rhubarb into sterilized jars distributing the spices as evenly as possible.

*Pour pickling brine over fruit, screw on lids and allow to cool.  ( put them into boiling water to ensure proper sealing-well see how it turns out)