500g rhubarb stalks (4 large stalks) 
2 tsp peppercorns
1/2 tsp cloves
1 tbsp fresh ginger, sliced 
3 bay leaves 
2 dry red chillies 
250ml apple cider vinegar
250ml water
200g caster sugar
1/2 tsp salt 

1 large or 2 small jars with a lid, sterilized 

  1. Rinse the rhubarb stalks, and trim the ends of the leaves. Cut into 2cm long pieces and then quarter them. Divide the spices between the two jars, then set aside.
  2. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil. Whisk often to help dissolve the sugar and salt.
  3. As soon as the pickling liquid is boiling and the sugar and salt are dissolved, drop in the rhubarb and stir for 1-2 minutes.
  4. Pour into the jars until the liquid covers the rhubarb pieces. Close immediately with the sterilised lids.
  5. Allow to cool before storing in the fridge. Let the rhubarb pickles to cure for at least 2 days before eating.