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.
See also PICKLE RECIPES