Pickled Rhubarb

Name: Pickled Rhubarb
Yield: Makes 1 quart (1 liter)
Ingredients: 4 cups (570 g) chopped rhubarb (1/2-inch/12-mm pieces); 1 teaspoon salt; 2 cups (500 ml) distilled white vinegar; 1 cup (250 ml) water; 1 cup (200 g) sugar; 1 tablespoon mustard seeds; 2 sprigs tarragon

January 24, 2012

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.

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