Refrigerator Rhubarb Pickles

Pickled Rhubarb... Does that seem redundant??? If you have extra rhubarb and your crowd is the adventurous type, I encourage you to try these Refrigerator Rhubarb Pickles. Are they crunchy and puckery? You bet! Are they exotically spicy with just a hint of sweetness? You bet! Will you be inclined to curiously try just one more bite? You bet:@) There just isn't anything to compare rhubarb to folks, it's truly unique and I think people either like it or don't. If you like it and your plant is overachieving, this is a really fun idea.

The plant in my yard is green, these pickles would be beautiful using red rhubarb.
I made half of the recipe in a pint jar.

Refrigerator Rhubarb Pickles-adapted from Fearless Fresh
3 stalks rhubarb-I just filled my jar
2 star anise
1/2 tsp red pepper flakes
half cinnamon stick-I cut a 1" piece for a pint jar
1 bay leaf
5 whole cloves-I used 3 for a half batch
5 whole peppercorns-I used 3 for a half batch
1 1/2 C white vinegar
3/4 C sugar
1/4 tsp salt

1. Slice rhubarb into 2" long strips and place in 32 oz Mason jar. (I cut mine into 3/4" pieces, I wanted it to pickle quicker and be bite size). 
2. Add anise, pepper flakes, cinnamon stick, bay leaf, cloves and peppercorns to jar.
3. Heat vinegar, sugar and salt in pot until clear. Pour into jar. 
4. Add lid and store in fridge for 48 hours. (I let mine cool with the lid off then covered it and placed in fridge).
5. Use within a month.

Pucker up and have a happy day:@)