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Quick Pickles

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    A fork is fastened to the pickle jar for easy spearing.
    Martha Stewart Living, July 2007
    • 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. Place cucumbers and tarragon in a jar.
    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.

    Recipe Reviews

    Reviews (1)

    • RockyRaccoon
      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!

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