Russian Tarragon Pickles

Be the first to review
READY IN: 1010hrs
Recipe by Jenny Sanders

I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.

Ingredients Nutrition


  1. Scrub the cucumbers very well.
  2. Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
  3. Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
  4. Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
  5. Make a brine of the vinegar, salt and water and pour over the cucumbers.
  6. Seal with sterilized lids.
  7. Set aside for 6 weeks in a cool dark spot before trying.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a