Makes 1 quart

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8-10 kirby or other pickling cucumbers, quartered lengthwise

4 cloves of garlic smashed

5-6 tarragon sprigs

1 1/2 cup distilled white vinegar

1/2 cup lemon juice

1/2 cup water

zest of 1 lemon

tsp black peppercorns

2 tsp sugar

2 1/2 tbs kosher salt

place the cucumbers, lemon zest and tarragon in 1 quart mason jar

heat lemon juice, water, garlic and vinegar over med-high heat to a simmer

add salt, peppercorns and sugar

stir to dissolve

pour mixture over cucumber and tarragon in the mason jar

let cool loosely covered until near room temp

seal with lid and place in refrigerator

Let the pickles sit overnight before enjoying. They should be good for 2-3 weeks though I’ve had big batches where I was eating them a few months later.

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