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Nutrition Facts
Serving Size 1 (58g) Recipe makes 48 servings The following items or measurements are not included below: fresh tarragon sprigs 2 mild red chile peppers
Calories 7
Calories from Fat 0		(2%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 291mg		12%
Potassium 32mg		0%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 0.2g		0%
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Russian Tarragon Pickles

Recipe #100593 | 42 days | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Sep 24, 2004

I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.

SERVES 48 , 2 quarts (change servings and units)

Ingredients

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

Directions

1
Scrub the cucumbers very well.
2
Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
3
Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
4
Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
5
Make a brine of the vinegar, salt and water and pour over the cucumbers.
6
Seal with sterilized lids.
7
Set aside for 6 weeks in a cool dark spot before trying.