Tarragon Quick Pickles
4 to 5 Kirby (pickly type) cucumbers, washed and cut into quarters
2 cups white vinegar
2 or 3 sprigs of fresh tarragon (I used 3 large sprigs)
1/3 cup, plus 1 Tablespoon sugar
1/4 teaspoon red-pepper flakes
1-1/2 teaspoons salt
Put the cucumbers and tarragon in a large glass jar or container. Heat the vinegar, red pepper flakes, sugar, and salt in a small pan over medium heat, stirring until the sugar and salt have dissolved, then pour this liquid over the pickles. Let it cool in the jar, uncovered, then put in the fridge overnight or up until 5 weeks.