MENU
 
 
 
 

  • Tarragon Cucumber Pickles

    2 votes
    Tarragon Cucumber Pickles
    Prep: 30 min Cook: 10 min Servings: 4
    by Michele Grason
    16 recipes
    >
    These are so easy to make and are best eaten right out of the jar! They also make great hostess gifts. They should be stored in the refrigerator for up to 2 weeks.

    Ingredients

    • 12 - 8 ounce canning jars (washed)
    • 8 canning pickles - sliced
    • 12 small tarragon sprigs
    • 2 tablespoons mustard seed
    • 2 tablespoons whole peppercorns
    • 1 tablespoon coriander seeds
    • 4 cups rice wine vinegar
    • 3/4 cup sugar

    Directions

    1. Put the cut cucumbers in jars.
    2. Distribute the spices equally among the jars adding the tarragon sprigs on top.
    3. Bring vinegar and sugar to boil to desolve sugar.
    4. Pour hot liquid into each jar covering the cucumbers.
    5. Put the lids on jars and refrigerate for at least four hours.
    6. Keep pickles stored in refrigerator.

    Similar Recipes

    Leave a review or comment