PICKLED RHUBARB
Steps:
- 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.
- 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.
- Let cool completely, then cover tightly and refrigerate. Serve the pickle after a few days in the fridge.
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