Prep 10 mins
Cook 5 mins
Adapted from Martha Stewart's Living magazine. Quick, easy, good! Great to take on a picnic, camping trip, etc. West, French.
- Place cucumbers and tarragon in a quart jar.
- Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve. Pour into the jar.
- Let cool completely, uncovered.
- Pickles are best refrigerated overnight, or up to 6 weeks before serving. Enjoy!
Good pickles! I made two jars, one to give my parents, and used white vinegar. Liked the addition of the red pepper flakes. Refrigerated for two days and than enjoyed.