Sweet and Spicy Pickled Rhubarb

Bring the below to a boil and then pour it over the rhubarb and spices:

1 cup water

1 cup red wine vinegar

1 cup sugar

2 tbsp pickling or kosher salt

In a 1 quart wide mouth jar add:

1 tsp black peppercorns

1 tsp white peppercorns

1 tsp fresh ginger

2 sprigs fresh thyme

1 dried red chili pepper, bruise it before adding to jar

1/2 tablespoon chili flakes

1 tsp yellow mustard seeds

1 tsp black mustard seeds

2 - 3 bay leaves

Enough chopped rhubarb to fill the jar, leaving a bit of space. About 454 grams (1 pound)

Fill the jar with the boiling vinegar mixture try to be sure all of the rhubarb is covered. The rhubarb will absorb the liquid, so keep the extra until the rhubarb is totally cooled to top up the jars with.

Allow to cool, place in the refrigerator. Should be good to eat in two days but it will be better in seven.