One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
- 2 cups apple-cider vinegar
- Coarse salt
- 1 1/2 cups sugar
- 1 teaspoon whole cloves
- 1 (1 1/2-inch piece) fresh ginger, peeled and thinly sliced
- 4 small dried chile peppers
- 1 pound 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 set over medium heat; cook 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 a 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.