Russian Tarragon Pickles

Jenny Sanders's Note:

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.

• Total Time: 1010 hrs
• Prep Time: 2 hrs
• Cook Time: 1008 hrs

Ingredients:

Serves: 48

Yield: 2.0 quarts

• 2 quarts pickling cucumbers
• 4 cups vinegar
• 3 ½ cups water
• 2 tablespoons pickling salt
• 4 -8 fresh tarragon sprigs
• 8 -12 cloves garlic
• 2 -4 mild red chile peppers

Directions:

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.