Photo by Emily Heller
Ingredients
- 1 cup balsamic vinegar, or your favorite fruit vinegar
- 1 to 1-1/2 cups raw sugar
- 1 tablespoon kosher salt
- 1 teaspoon cloves
- 4 stalks rhubarb, cut into 1-inch pieces
Directions
- Boil vinegar, sugar, salt, and cloves, stirring continuously, for 5 minutes, or until sugar has dissolved.
- Chill the liquid in the refrigerator for 1 hour.
- Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
- Keep refrigerated 1 or 2 days before eating.
