Tarragon Cucumber Pickles

Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.

Ingredients

• 2 large cucumbers (about 1 1/2 pounds)
• 4 large tarragon sprigs, cut into 2-inch pieces
• 2 tablespoons mustard seeds
• 2 tablespoons whole black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• 4 cups plain rice wine vinegar
• ¾ cup sugar

2 quarts

Preparation

1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

30 minutes