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Quick Pickles

A fork is fastened to the pickle jar for easy spearing.

  • yield: Makes 16

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Ingredients

  • 4 Kirby cucumbers, washed, dried, and quartered lengthwise
  • 2 or 3 sprigs fresh tarragon
  • 1 3/4 cups distilled white vinegar
  • 1/3 cup sugar
  • 1/4 teaspoon red-pepper flakes
  • 1 1/2 teaspoons coarse salt

Directions

  1. Step 1

    Place cucumbers and tarragon in a jar.

  2. Step 2

    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.

Source
Martha Stewart Living, July 2007

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Reviews (1)

  • 21 Aug, 2012

    So yummy and easy. The red pepper flakes give it an extra special zip. And I omitted the tarragon and added dill.
    LOVE IT. Lots of compliments!