Wash and prepare three 12-ounce jars. Prepare a boiling water bath canner and fresh lids and set it on the heat to boil.

Trim leaves and ends from rhubarb, then cut into sticks about 1/2 inch shorter than the height of your jar. Leave ends straight or give them a slightly angled bias cut.

Combine water, vinegar, sugar, and salt in a small, non-reactive saucepan and bring to a boil.

Distribute spices evenly between jars. Pack rhubarb sticks into jars. The tips of the sticks should come to about 1/2 inch below the top of the jars.

When the brine is boiling, remove it from the heat and carefully ladle the hot brine into the jars, leaving 1/2 inch headspace. Wipe rims, seal with prepared lids and rings until fingertip-tight.

Place jars gently into the canner, allow the water in the canner to come back to a boil, and then process for 10 minutes.

Remove jars to a folded dish towel on the counter and allow to cool undisturbed for several hours.

Allow the pickles to cure for at least 48 hours before eating.