Quick Pickles With Tarragon Recipes

Steps:

• Place cucumbers and tarragon in a jar.
• Heat vinegar, sugar, red-pepper flakes, and salt in a saucepan, stirring, until sugar and salt have dissolved. Pour into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks) before serving.

Steps:

• Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
• In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Steps:

• Toss cucumbers with 2 tablespoons salt. Chill 1 hour. Rinse and drain. Combine water, vinegar, pickling spice, 2 teaspoons salt, garlic, dill, and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight (or up to 1 month).

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Steps:

• Scrub the cucumbers very well.
• Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
• Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
• Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
• Make a brine of the vinegar, salt and water and pour over the cucumbers.
• Seal with sterilized lids.
• Set aside for 6 weeks in a cool dark spot before trying.