This spicy, sweet-tart pickled rhubarb is infused with the flavors and aromas of juniper, allspice, coriander, black pepper, bay leaf, and star anise. Perfect as an accompaniment to roast pork or chicken, as a topping for goat cheese-slathered crostini, or even with creamy desserts, such as panna cotta or custard.

Testing Note In testing the source recipe, I found that the amount of syrup specified fills two 1¼-C. (290 ml./9.8 fl. oz.) canning jars, rather than two 2-C. canning jars as indicated. It worked perfectly for my small Weck canning jars. Technique Note To crush spices, seal them in a Ziplock bag, and crush with a few light whacks of a mallet.

1 C. rice vinegar
1 C. water ½ C. sugar
½ tsp. fine sea salt

1 tsp. juniper berries, lightly crushed
1 tsp. allspice berries, lightly crushed
1 tsp. coriander seeds, lightly crushed
½ tsp. black peppercorns, lightly crushed
1 small dried red chile (or pinch red pepper flakes)
2 small dried bay leaves
2 star anise

12 oz., ¾-inch thick (or thinner) trimmed rhubarb stalks, cut into 3-inch lengths, or 1-inch shorter than canning jars (peel, and halve or quarter thicker stalks)

Pack prepared rhubarb snugly into two 1¼-C. canning jars. Reserve. Set a small saucepan over medium heat, and add vinegar, water, sugar, and salt. Heat below the simmer until syrup clears, 3-5 minutes. Add juniper, allspice, coriander, peppercorns, chile, bay leaf, and star anise. Bring to a boil, and simmer for 5 minutes. Remove from heat, and distribute syrup with spices between the two canning jars. Cover the jars and refrigerate for 1 to 8 weeks before serving. Serve whole or sliced or chunked. Fills two 9.8 fl. oz. canning jars (Weck 900–1/5 L Mold Jar–tall)