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Receta Tarragon Cucumber Pickles
by Michele Grason

Tarragon Cucumber Pickles

These 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.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Put the cut cucumbers in jars.
  2. Distribute the spices equally among the jars adding the tarragon sprigs on top.
  3. Bring vinegar and sugar to boil to desolve sugar.
  4. Pour hot liquid into each jar covering the cucumbers.
  5. Put the lids on jars and refrigerate for at least four hours.
  6. Keep pickles stored in refrigerator.