“Adapted from Martha Stewart's Living magazine. Quick, easy, good! Great to take on a picnic, camping trip, etc. West, French.”
READY IN:
15mins
YIELD:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cucumbers and tarragon in a quart jar.
  2. Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve. Pour into the jar.
  3. Let cool completely, uncovered.
  4. Pickles are best refrigerated overnight, or up to 6 weeks before serving. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: