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