Quick Pickles with Tarragon
This is an easy recipe for pickles you can keep in the fridge for a month.
Photography: Ned and Aya Rosen
Source: Everyday Food, July/August 2012
- 1 pound sliced Kirby cucumbers
- 2 tablespoons plus 2 teaspoons coarse salt
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon pickling spice
- 1 clove garlic
- A few sprigs dill
- 1 tablespoon sugar
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).