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Add a photoThese are so easy to make and are best eaten right out of the jar! They also make great hostess gifts. They should be stored in the refrigerator for up to 2 weeks.
Ingredients
- 12 - 8 ounce canning jars (washed)
- 8 canning pickles - sliced
- 12 small tarragon sprigs
- 2 tablespoons mustard seed
- 2 tablespoons whole peppercorns
- 1 tablespoon coriander seeds
- 4 cups rice wine vinegar
- 3/4 cup sugar
Directions
- Put the cut cucumbers in jars.
- Distribute the spices equally among the jars adding the tarragon sprigs on top.
- Bring vinegar and sugar to boil to desolve sugar.
- Pour hot liquid into each jar covering the cucumbers.
- Put the lids on jars and refrigerate for at least four hours.
- Keep pickles stored in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 16 | 7% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 323mg | 9% |
| Total Carbs 45.79g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 39.06g | 26% |
| Protein 2.28g | 4% |
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