These are like nothing else! They are sweet, but not like most sweet pickles. They are definitely dill, but not overpowering. Not bread & butter, either! Just good.
Servings: 6 pintsPrep Time: 30 minutes Cook Time: 15 minutes
1 gallon dill pickles
2 c. tarragon white wine vinegar
5 c. sugar
Prepare jars and canning equipment.
Drain and slice pickles into chunks. Drain again after slicing. Pack sliced pickles into clean pint jars. (Wide mouth pints are easier to manage with chunks of pickle.) Dissolve sugar and vinegar over medium heat, stirring frequently, until clear. Pour the hot syrup over to cover, leaving 1/2 inch head space.
Process in Boiling Water Bath for 10 minutes.
Allow to sit at least 24 hours before tasting.
To make Tarragon Vinegar:
2 cups white wine vinegar
1/2 cup fresh tarragon
Crush or bruise the tarragon and place into a clean jar. Heat the vinegar just to boiling. Pour warm vinegar over tarragon in the jar. Allow to steep 2 weeks at room temperature.
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