Begin by washing and slicing your tender red rhubarb into 1-inch pieces, then place the cut rhubarb into a quart jar. Smash a couple of garlic cloves and add them to the jar.

In a medium saucepan, combine 1 cup of distilled white vinegar, 1 cup of sugar, and 1 tablespoon of kosher salt. Add in 1 teaspoon each of whole black peppercorns and yellow mustard seeds and a star anise. Heat over medium, stirring occasionally, until boiling and sugar and salt dissolve, about 5 minutes.

Once the brine is bubbling, carefully pour the hot liquid over the rhubarb and garlic in the jar, ensuring the rhubarb is fully submerged, leaving headspace for expansion.

Allow the jar to cool at room temperature for about 30 minutes. Seal the jar and place it in the refrigerator. For best flavor, let sit for at least 24 hours.

After resting, your pickled rhubarb is ready to enjoy! Store it in the fridge for up to one month.