Russian Tarragon Pickles

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.

• Ready In: 1010 hrs
• Serves: 48
• Yields: 2 quarts

Ingredients

• 2  quarts pickling cucumbers
• 4  cups vinegar
• 3 1⁄2 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.