Description

A flavor bomb of a pickle.

Ingredients

Scale

1 pound Persian cucumbers, cut into 1/4-inch rounds (or sliced peppers, carrots, green beans, cabbage, or radishes)
10 peppercorns
1/2 teaspoon coriander seed
2 pinches red pepper flakes
2 bay leaves
4 garlic cloves
2 teaspoons minced dill leaves
3/4 cup tarragon vinegar (see above)
1 tablespoon sugar
1 1/2 tablespoon kosher salt
1 cup cold water

Cook Mode Prevent your screen from going dark

Instructions

Divide the cucumbers or vegetables between two 16-ounce mason jars.
Divide the herbs and spices evenly between the two jars.
Heat the vinegar, sugar, and salt in a small saucepan over medium just until the sugar and salt dissolve. Remove from heat.
Add the cold water to the vinegar and stir.
Divide the liquid between the two jars. Add a little extra vinegar or water if it doesn’t cover the cucumbers.
Put lids on the jars and store them in the refrigerator. You can eat them as soon as the next day or for up to two months!

Notes

Recipe adapted from Tuscany and from Refrigerator Dill Pickles Four Ways.

Did you know that pickle juice can be used more than once? It’s true! Once you’ve eaten all the vegetables, put another bunch of veggies in the same liquid for a pickle bumper crop.

Keywords: pickles, spices, tarragon, tarragon vinegar, refrigerator pickles, dill pickles, vegan, vegetarian, vegetables