- 3 cups water
- 3 cups apple cider vinegar
- 2 cups sugar
- 7/8 cup honey
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground ginger
Into the bottom of each jar went 1/2 teaspoon of peppercorns and 1/4 teaspoon ground mustard.
I used the 2 pounds 6 oz of rhubarb I harvested and cut them into long spears...just long enough to fit into the pint and a half size jars we found recently. Since all of the stalks weren't the same size, I wound up with several "fall off" pieces that I chopped up into little chunks and threw into the last jar.
I can't wait to try some of these on a cheese platter or on a salad...or just straight out of the jar :-)