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
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.
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