Quicky Pickles

• 4 kirby cucumbers, washed, dried, quartered lenthwise
• 2 -3 sprigs fresh tarragon
• 1 34 cups white wine vinegar (or white vinegr)
• 13 cup sugar
• 14 teaspoon red pepper flakes
• 1 12 teaspoons coarse salt

1. Place cucumbers and tarragon in a quart jar.
2. Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve.
3. Pour into the jar.
4. Let cool completely, uncovered.
5. Pickles are best refrigerated overnight, or up to 6 weeks before serving.
6. Enjoy!

kirby cucumbers, tarragon, white wine vinegar, sugar, red pepper, coarse salt

Taken from www.food.com/recipe/quicky-pickles-233304 (may not work)