I have always been a dill pickle kind of girl but this summer I’ve experimented with a couple different pickle recipes that caught my eye. I tried out my great grandma’s bread and butter pickles, which turned out amazing. Who knew I could like a sweet pickle too?! Then later in the summer, I made a batch of Persian Tarragon Pickles from my favorite canning cookbook: Canning for a New Generation by Liana Krissoff.
These are a refrigerator pickle which requires no cooking at all. You simply pack the jars, mix up the brine and fill the jars. Then you pop them in the fridge and wait a month until they are ready.
We just pulled out our first jar a few weeks ago and oh man, are they good!! We’ve eaten two jars in two weeks so when I saw some perfect end-of-season pickling cucumbers at Jungle Jim’s last week I bought them all up to make more of these spectacular pickles.
Persian Tarragon Pickles
Adapted from Canning for a New Generation
Ingredients (per quart jar)
- 2 cloves garlic, unpeeled
- 2 sprigs fresh tarragon
- 1.5 teaspoons coriander seeds
- 2 hot chilies, fresh or dried
- 2 cups water
- 1/2 cup cider vinegar
- 1/8 cup canning salt
- Trim the ends off your cucumbers and cut them into whatever shape you like. If they are small, you can also leave them whole. I usually cut mine into a variety of sizes to help with packing the jars. Drop them into a pot of ice water until you’re ready for them.
- Add the first four ingredients to your quart jars then cucumbers to fill. I listed the ingredients/quart jar because I often find myself with varying quantities of cucumbers. I usually fill them a few at a time so I can judge how many jars I’ll need for the quantity of cucumbers I have.
- Mix together the brine ingredients in a large bowl or pot, multiplying the quantity for the number of jars you filled. Pour brine over the cucumbers to fill the jars.
- Screw on a lid, label and date it.
- Place in the refrigerator and let sit for one month before enjoying. Keep refrigerated.
I used fresh tarragon from my herb garden and heirloom garlic that I grew from Seed Savers Exchange. I think the garlic, in particular, really enhanced the flavor because it is so much more flavor-packed than the garlic you buy at the store. If you have access to farm fresh, heirloom garlic – use it! Now is the time to be planting garlic for next year’s garden so perhaps this could be your motivation to plant some of your own.
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