Photo by Tiffany RanYesterday, Skelly and the Bean’s Zephyr Paquette spoke of what she’d do with 100 pounds of summer tomatoes to make them available year round. Today, Paquette provides a recipe that can do the same for rhubarb. Her batch of pickled rhubarb can be refridgerated for six months or more and be available in every season for all kinds of creative uses. “We use these to serve with our pork chop and our Bloody Mary. We have also done these in a batter and deep fry,” said Paquette. Pickled Rhubarb2 pounds or trimmed rhubarb cut to 3″ lengths2 cups apple cider vinegar¼ cup light brown sugar1 Tablespoon sea salt1 teaspoon white peppercorn1 cinnamon stick1 whole dried pepper (of heat preference)4 ea whole cloves4 ea whole allspice berries DIRECTIONS:Boil vinegar, sugar, salt, and spices until sugar and salt dissolve completely (approximately 5 minutes after coming to a slow boil).Cut rhubarb into batons long enough to fill each jar (approximately 3″).Pack Rhubarb into sterilized jars distributing the spices as evenly as possible. Pour pickling brine over fruit, screw on lids, and allow to cool.