Russian Tarragon Pickles

READY IN: 1010hrs
SERVES: 48
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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