Pickled Rhubarb

1. 1

   In a bowl, mix together the rhubarb and salt, coating the rhubarb evenly.

2. 2

   Let stand for 20 minutes, then drain quickly and return to the bowl.

3. 3

   In a small pot, combine the vinegar, water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar.

4. 4

   Remove from the heat and immediately pour over the rhubarb.

5. 5

   Let cool completely, then cover tightly and refrigerate.

6. 6

   Serve the pickle after a few days in the fridge.

No additional tips available.