From Michael Shlafstein...
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.
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