Clean and trim rhubarb stalks. Cut into 2" pieces.

Chop ginger and the hot cherry pepper.

In a saucepan heat the vinegar, sugar and salt until the sugar and salt have dissolved, about 5 minutes over medium high heat. Add cloves, pepper and ginger, bring to a boil and cook 1 minute more.

Clean a quart size jar.

Put the rhubarb pieces into the jar and cover with the hot vinegar mixture. Make sure the rhubarb is covered fully. Cool and refrigerate. Will keep for up to a month in the fridge.