Pickled Rhubarb Stalks

Ingredients

• 2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces
• 2 cups white vinegar
• 2 cups granulated sugar
• 1 teaspoon salt
• 2 tablespoons pickling spice
• 2 cloves garlic, peeled and smashed
• 1 teaspoon red pepper flakes, optional

Directions

1. Combine the red pepper flakes, if you’re using them, with the garlic, pickling spice, salt, sugar and vinegar in a medium saucepan. Set it over medium-high heat and bring the mixture to a boil, stirring as it heats so the sugar melts into the vinegar.
2. Stir in the rhubarb pieces and bring the pot back up to a boil. Turn the heat down to low and let it gently simmer for 5 minutes.
3. Take the pan off the heat and allow the rhubarb and brine to cool fully. Transfer everything to an airtight container or jar, then refrigerate for at least 1 week before serving.