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Begin with a large, clean glass jar, ensuring it is sterilized and completely dry.

Place a layer of fresh tarragon sprigs at the bottom of the prepared jar.

Add a generous amount of peeled garlic cloves and the sliced jalapeños on top of the tarragon layer.

Wash the pickling cucumbers thoroughly. Using a fork or knife, carefully poke several tiny holes into each cucumber. This helps them absorb the brine more effectively.

Stand the prepared cucumbers vertically inside the jar, packing them tightly to maximize space.

Add more tarragon, garlic, and jalapeños, then another layer of cucumbers. Repeat this process, alternating between the aromatics and the cucumbers, until the jar is filled.

In a separate bowl, combine the hot water with the kosher salt and stir until the salt is fully dissolved. Then, add the white vinegar to the salted water and mix well.

Carefully pour the prepared brine over the cucumbers and aromatics in the jar, ensuring all ingredients are fully submerged. Fill the jar completely to the top.

Seal the jar tightly with its lid.

Store the sealed jar in a cool, dry place for a few days (typically 3-5 days) to allow for initial fermentation. After this period, transfer the jar to the refrigerator to maintain freshness and crunch for a longer duration. The pickles will be ready to eat after a few days in the refrigerator.


Begin with a large, clean glass jar, ensuring it is sterilized and completely dry.

Place a layer of fresh tarragon sprigs at the bottom of the prepared jar.

Add a generous amount of peeled garlic cloves and the sliced jalapeños on top of the tarragon layer.

Wash the pickling cucumbers thoroughly. Using a fork or knife, carefully poke several tiny holes into each cucumber. This helps them absorb the brine more effectively.

Stand the prepared cucumbers vertically inside the jar, packing them tightly to maximize space.

Add more tarragon, garlic, and jalapeños, then another layer of cucumbers. Repeat this process, alternating between the aromatics and the cucumbers, until the jar is filled.

In a separate bowl, combine the hot water with the kosher salt and stir until the salt is fully dissolved. Then, add the white vinegar to the salted water and mix well.

Carefully pour the prepared brine over the cucumbers and aromatics in the jar, ensuring all ingredients are fully submerged. Fill the jar completely to the top.

Seal the jar tightly with its lid.

Store the sealed jar in a cool, dry place for a few days (typically 3-5 days) to allow for initial fermentation. After this period, transfer the jar to the refrigerator to maintain freshness and crunch for a longer duration. The pickles will be ready to eat after a few days in the refrigerator.
