Tarragon Cucumber Pickles

• 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.
2. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth.
3. Tie into bundles with string.
4. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar.
5. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool.
6. Discard spices, close jars and refrigerate at least 1 hour, preferably 3.
7. Serve cold.

cucumbers, tarragon sprigs, mustard seeds, whole black peppercorns, coriander seeds, bay leaves, rice wine vinegar, sugar

Taken from cooking.nytimes.com/recipes/1012615 (may not work)