Quicky Pickles
From: Sharon

Adapted from Martha Stewart's Living magazine. Quick, easy, good! Great to take on a picnic, camping trip, etc. West, French.

16 servings

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

Place cucumbers and tarragon in a quart jar.

Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve. Pour into the jar.

Let cool completely, uncovered.

Pickles are best refrigerated overnight, or up to 6 weeks before serving. Enjoy!