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I wanted to do a pickled rhubarb instead of the sweet rhubarb I did for the April Can Jam. I looked up the Complete Book of Pickling by Jennifer Mackenzie, who had both a recipe for sweet pickled rhubarb and a recipe for spicy pickled rhubarb. Why not combine the best of both worlds?

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Sweet and Spicy Pickled Rhubarb

Adapted from the Complete Book of Pickling

Makes 4 pint jars

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Gather:
2 pounds rhubarb, cut to leave 1/2 inch headspace in jar
2 1/2 cups sugar
1 tbsp mustard seeds
1/4 tsp pickling salt
1/2 tbsp black peppercorns
1/8 tsp hot pepper flakes
1 4-inch piece cinnamon stick
3 cups apple cide vinegar
2 1/4 cups water

Prepare:
Let rhubarb stand in ice water for 30 minutes. Prepare canner. Combine remaining ingredients in saucepan. Bring to boil over medium heat, boil 1 minute, and reduce heat to low. Pack rhubarb and cinnamon stick into each jar, and top with hot pickling liquid, leaving 1/2 inch headspace in jar. Process for 10 minutes in boiling water bath canner; turn off heat and let stand in canner for 5 minutes. Remove, let stand 24 hours, and check seals.

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