Combine the vinegar, 1 tablespoon coarse salt, and sugar in a medium glass or plastic saucepan [Non metalic].
Stir and cook over medium heat until the salt and sugar have dissolved. Add the cloves, ginger, and peppers. Bring to a boil over medium-high heat, and cook another minute .
Pack the rhubarb into a tall glass jar or long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover.
Refrigerate 24 hours and store, refrigerated, up to 1 week before serving.