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
*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)