Pickled Rhubarb by Ann Biddle
Ingredients & Directions
Rhubarb: sliced thin, thick, sticks. Put into a sterilized jar.
For every pint, warm the following ingredients together to get flavorful:
1/2 cup water
1/2 cup apple cider, white, or champagne vinegar
2 tablespoons of spruce syrup, on the thick-side, if you have it
1/2 teaspoon salt
a big pinch or labrador tea leaves
a few peppercorns
Pour over your jar of rhubarb, making sure all of the pieces of things go into the jar.
Put the lid on the jar and place it into the fridge. Check after a few days. Do not can, or it will get mushy.