Shortcut to Grandma’s Pickles


Serves: 16
Total Calories: 29

Ingredients

4 Kirby cucumbers, quartered length-wise
2 to 3 sprigs fresh tarragon
1 3/4 cups white vinegar
1/3 cup sugar
1/4 teaspoon red pepper flakes
1 1/2 teaspoons coarse salt

Directions:

Place cucumbers and tarragon in a large jar. Combine remaining ingredients in a saucepan over medium heat; cook and stir until sugar and salt are dissolved. Pour over cucumbers; cool completely uncovered. Refrigerate overnight before serving. May keep refrigerated up to 6 weeks.

Tip: July is National Pickle Month…try whipping up a batch!

Nutritional Facts:

Serves: 16
Total Calories: 29
Calories from Fat: 0

This Shortcut to Grandma’s Pickles recipe is from the Summer In the Country Cookbook. Download this Cookbook today.


More Recipes from the Summer In the Country Cookbook:
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Grandma Alice’s Tomato Salad
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Grand Ma-Ma’s Deviled Eggs
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Shortcut to Grandma’s Pickles
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