 |
Prep Time: 120 Minutes Cook Time: 60480 Minutes |
Ready In: 60600 Minutes Servings: 1 |
|
I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try. Like dill pickles, these are very simple to make. Ingredients:
2 quarts pickling cucumbers |
4 cups vinegar |
3 1/2 cups water |
2 tablespoons pickling salt |
4 -8 fresh tarragon sprigs |
8 -12 cloves garlic |
2 -4 mild red chile peppers |
Directions:
1. Scrub the cucumbers very well.
2. Put the jars in a canner, add water to cover them by 1 , and bring them to a boil; boil for 10 minutes.
3. Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
4. Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
5. Make a brine of the vinegar, salt and water and pour over the cucumbers.
6. Seal with sterilized lids.
7. Set aside for 6 weeks in a cool dark spot before trying.
|
|