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Russian Tarragon Pickles
From: Jenny

I adapted this from a cookbook posted by MIR in the 1970's. Like dill pickles, these are very simple to make.

SERVES 48 , 2 quarts

  • 2 quarts pickling cucumbers
  • 4 cups vinegar
  • 3 1/2 cups water
  • 2 tablespoons pickling salt
  • 4-8 fresh tarragon sprigs
  • 8-12 cloves garlic
  • 2-4 mild red chile peppers

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.