Russian Tarragon Pickles
From: Jenny

I adapted this from a cookbook posted by MIR in the 1970's. Like dill pickles, these are very simple to make.

SERVES 48 , 2 quarts

• 2 quarts pickling cucumbers
• 4 cups vinegar
• 3 1/2 cups water
• 2 tablespoons pickling salt
• 4-8 fresh tarragon sprigs
• 8-12 cloves garlic
• 2-4 mild red chile peppers

Scrub the cucumbers very well.

Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.

Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.

Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.

Make a brine of the vinegar, salt and water and pour over the cucumbers.

Seal with sterilized lids.