Pickled Rhubarb
If you want long sticks of rhubarb, peel the rhubarb first. If you want 1/2-inch (12-mm) chunks, don’t bother peeling it. This is pickle in a small amount, so don’t bother canning it, either. But do keep it in a proper (sparkling clean, tight cap) container in the fridge, where it will keep for up to a month. We serve this pickle with charcuterie and cheeses.
Recipe information
Yield
Makes 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a bowl, mix together the rhubarb and salt, coating the rhubarb evenly. Let stand for 20 minutes, then drain quickly and return to the bowl.
Step 2
In a small pot, combine the vinegar, water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately pour over the rhubarb.
Step 3
Let cool completely, then cover tightly and refrigerate. Serve the pickle after a few days in the fridge.
