Tarragon Cucumber Pickles Recipe

• 12 - 8 ounce canning jars (washed)
• 8 canning pickles - sliced
• 12 small tarragon sprigs
• 2 tablespoons mustard seed
• 2 tablespoons whole peppercorns
• 1 tablespoon coriander seeds
• 4 cups rice wine vinegar
• 3/4 cup sugar

1. Put the cut cucumbers in jars.
2. Distribute the spices equally among the jars adding the tarragon sprigs on top.
3. Bring vinegar and sugar to boil to desolve sugar.
4. Pour hot liquid into each jar covering the cucumbers.
5. Put the lids on jars and refrigerate for at least four hours.
6. Keep pickles stored in refrigerator.

canning jars, pickles, tarragon, peppercorns, coriander seeds, rice wine vinegar, sugar

Taken from cookeatshare.com/recipes/tarragon-cucumber-pickles-82992 (may not work)