Our New Favorite Pickles

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


  1. 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.
  2. 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.
  3. 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.
  4. Screw on a lid, label and date it.
  5. 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.


One thought on “Our New Favorite Pickles

  1. Pingback: Pickle Dip | Phillips Farm Batavia, LLC

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