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.

　　

Ingredients

Makes 1 quart (1 liter)

　　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

　　

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.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.