I think it’s possible to pickle just about anything . . .
Have you ever heard of a rhubarb pickle? It goes well with specialty cheeses, arugula and feta, pate and other things that seem to be swankier than most.
It’s very simple as far as canning goes — just cut approximately a pound of rhubarb into little sticks (batons they call them . . .) and pack them into sterilized jars. I used 4 half pints . . . Pack them tightly because then when you pour the brine over them they won’t take off on you . . .
Then add a slice of ginger, a dash of red pepper flakes, three cloves and one allspice to each half pint.
Heat 1 1/2 cups cider vinegar with 1 cup of sugar and a scant tablespoon of salt. Pour boiling brine over packed rhubarb.
Heat in water bath canner for 5 minutes. Refrigerate before serving for crispness.