Pickled Rhubarb

Ingredients

12 ounces rhubarb 

1 1/4 cups distilled white vinegar 

1/3 cup sugar 

1 1/4 teaspoons kosher salt 

1/2 teaspoon whole black peppercorns 

1 star-anise pod 

3 cloves garlic, smashed and peeled 

Preparation

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).

In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.