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Makes 1 quart
8-10 kirby or other pickling cucumbers, quartered lengthwise
4 cloves of garlic smashed
5-6 tarragon sprigs
1 1/2 cup distilled white vinegar
1/2 cup lemon juice
1/2 cup water
zest of 1 lemon
tsp black peppercorns
2 tsp sugar
2 1/2 tbs kosher salt
place the cucumbers, lemon zest and tarragon in 1 quart mason jar
heat lemon juice, water, garlic and vinegar over med-high heat to a simmer
add salt, peppercorns and sugar
stir to dissolve
pour mixture over cucumber and tarragon in the mason jar
let cool loosely covered until near room temp
seal with lid and place in refrigerator
Let the pickles sit overnight before enjoying. They should be good for 2-3 weeks though I’ve had big batches where I was eating them a few months later.