Springtime Swagger: Pickled Rhubarb
"Pickled rhubarb is sweet, spicy, and simply put: bracing. It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye...."
INGREDIENTS
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3 stalks rhubarb
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2 star anise
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1/2 teaspoon red pepper flakes
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Half cinnamon stick
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1 bay leaf
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5 whole cloves
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5 whole peppercorns
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1 1/2 cup white vinegar
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3/4 cup sugar
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1/4 teaspoon salt
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Equipment:
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One 32-ounce canning jar, with lid
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