1 cup water
½ cup rice wine vinegar
6 tablespoons sugar
2 teaspoons kosher salt
½ teaspoon mustard seeds
½ teaspoon whole black peppercorns
1 garlic clove
2 medium rhubarb stalks, cut into 2-inch pieces
In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns and garlic.
Cook over medium heat until the sugar dissolves, 2 to 3 minutes.
Remove the pan from the heat and let the liquid cool to room temperature.
Place the rhubarb in a clean, dry glass jar. Pour the cooled brine mixture over the rhubarb.
Top with a lid and refrigerate for at least 2 days.
The pickles can be made and kept in the fridge for up to 1 month!