It’s a happy day when the farmer’s market has a half bushel of perfectly small and crisp Kirby pickle cukes! I have been wanting to try a new taste and my French tarragon just happened to be in full summer bushiness. I researched and found this simple refrigerator pickle based on a Martha Stewart recipe.
I multiplied the recipe by 9 in order to make a big batch.
Here is the original recipe:
4 Kirby pickles, washed, dried and quartered lengthwise. Trim the blossom end for a crispy pickle result.
2-3 springs fresh tarragon
1 3/4 cups distilled white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
Place cukes and tarragon in sterilized pint jars.
Heat vinegar sugar, red pepper and salt in a pan, stirring until all is dissolved. Pour into jars. Let cool, cover. Refrigerate overnight and up to 6 weeks before serving.