Rhubarb Pickles    

1 lb rhubarb, trimmed and cut into thin sticks
2 cups apple-cider vinegar 

1 1/2 cups sugar 
1 tsp whole cloves 
1 one-and-one-half-inch piece fresh ginger, peeled and thinly sliced 
4 small dried jalapeno peppers 

Combine the vinegar, 1 tablespoon coarse salt, and sugar in a medium glass or plastic saucepan [Nonmetalic].
Stir and cook over medium heat until the salt and sugar have dissolved.
Add the cloves, ginger, and peppers. Bring to a boil over medium-high heat, and cook another minute .

Pack the rhubarb into a tall glass jar or long plastic container. 
Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. 
Refrigerate 24 hours and store, refrigerated, up to 1 week before serving.

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