These delicious refrigerator pickles are so easy to make!
Prep Time: 10minutes
2/3cupwhite wine vinegar
3cupscucumbers, thinly sliced (peeled if the skins are tough)
a few sprigs of tarragon
Combine the vinegar, sugar and salt in a measuring cup. Give it a stir every now and then while you prepare the vegetables to dissolve the sugar.
Peel and quarter the onion, then slice it thinly. Toss the onion in a large bowl with the cucumbers and peppercorns. Pack the vegetables and tarragon sprigs into a quart-sized glass jar and pour the vinegar mixture over them, pressing down on the vegetables until the vinegar rises above them. (It may not seem like enough liquid at first, but as the vegetables break down from the acidity of the vinegar, they will compact more.)
Chill for at least an hour, or up to a few weeks.
Adapted from Local Flavors.These pickles are at their best between the first 1 - 24 hours of marinating. They will lose their bright color after a few days, but will still taste great up to a few weeks later.The original recipe called for a few tablespoons of olive oil, but the oil congeals in the fridge, so I've left it out. The oil rounds out the flavors nicely, though, so a drizzle is welcome when you're ready to eat them.Use any variety of cucumber here, such as lemon, Japanese, Armenian, English, or a combination.Nutritional values are based on one of three cups.