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


  1. 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).