Bread and Butter Rhubarb Quick Pickles

2 lbs rhubarb; cut into small pieces

2 Tbsp kosher salt

1 large yellow onion; julienne

1 cup cider vinegar

1 cup water

3/4 cup white sugar

1/2 tsp celery seed

2 tsp mustard seeds

1 tsp turmeric

Place cut rhubarb and salt in a nonreactive bowl and toss well. Let sit for about 2 hours to soften. In a saucepan, combine all ingredients except for onion. Bring to a simmer. Place onion in jar and top with rhubarb and any liquids that have accumulated in base of bowl. Push down onion and rhubarb so jar is very full. Pour over liquid until jar is full and cap. Refrigerate for 2 days and enjoy! These are good for 2 weeks in the fridge.