Tarragon Cucumber Pickles

NY Times, 1 July 2009, adapted from Josh Eden, Shorty's 32

Time: 30 minutes, plus 1 to 3 hours’ refrigeration


2 large cucumbers (about 1 1/2 pounds)

4 large tarragon sprigs, cut into 2-inch pieces

2 tablespoons mustard seeds

2 tablespoons whole black peppercorns

1 tablespoon coriander seeds

2 bay leaves

4 cups plain rice wine vinegar

3/4 cup sugar.



1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.

2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Yield: 2 quarts.