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
Directions
In a medium saucepan, combine the red pepper flakes , garlic, pickling spice, salt, sugar and vinegar. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
Add the rhubarb pieces and return to a boil. Reduce heat to low and simmer for 5 minutes.
Remove from heat and let cool completely before transferring to an airtight container or jar. Refrigerate for at least 1 week before serving.
