Quick Pickles

These crunchy cucumbers are a welcome addition to any meal.

  • Yield: Makes 16

Source: Martha Stewart Living, July 2007


  • 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


  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.


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