These pickles are perfect on a cheese plate, paired with rustic pâté or simple grilled chicken, tucked into a ham sandwich…or just eaten out of the jar. They are best stored in the fridge, where they’ll keep for a week. Don’t bother canning them, as the hot water processing turns them mushy.

2 cups apple cider vinegar

3 1⁄2 cups water

1 cup sugar

2 tablespoons kosher salt 10 black peppercorns

4 star anise

1 teaspoon red chili flakes (optional)

2 sticks cinnamon

1 tablespoon yellow mustard seed 1-inch piece fresh ginger, peeled and sliced thinly

1 bunch red rhubarb, cut into

4- or 5-inch batons