4 Kirby cucumbers 2 to 3 sprigs of tarragon 1 3/4 cups distilled white vinegar 1/3 cup sugar 1/4 tspn red pepper flakes 1 1/2 tspn coarse salt 1 quart Jar
Wash and dry cucumbers. Cut into spears. Place spears and tarragon into Jar. Combine: vinegar, sugar, pepper, and salt in a pan over a medium heat until sugar and salt have dissolved. Pour hot liquid into jar. Let cool completely, uncovered. Cover and refrigerate overnight, they will last for up to six weeks.