Rhubarb Pickles

This recipe yields about 1 quart of rhubarb pickles. Fermentation time will be approximately 2 weeks.

Ingredients:

5 slender stalks (about 1 inch wide) of rhubarb, leaves removed, chopped into 1-inch pieces (the leaves are toxic, don’t use them)
2 teaspoons mustard seeds
3-4 garlic cloves (or to taste)
Room temperature brine (1 Tbsp. of sea salt mixed into 2 c. water until dissolved)

Place all ingredients except brine into a 1 quart jar.
Pour brine into jar, ensuring that there is enough liquid to submerge your ingredients.
A weight or airlock can be used to keep rhubarb submerged and air out).
Cover and let sit at room temperature for 2 weeks or until desired acidity is achieved

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