Quicky Pickles

1. Place cucumbers and tarragon in a quart jar.

2. Heat vinegar, sugar, red pepper flakes and salt in a saucepan, stirring until sugar and salt dissolve. Pour into the jar.

3. Let cool completely, uncovered.

4. Pickles are best refrigerated overnight, or up to 6 weeks before serving. Enjoy!

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Nutrient	Quantity
Carbohydrates	67.1987 g
Energy	268.66 kCal
Water	0.0202 g
Calcium, Ca	8.08 mg
Sodium, Na	2.02 mg
Manganese, Mn	0.031 mg
Sucrose	66.7879 g
Sugars, total	66.7879 g
Ash	0.1145 g
Copper, Cu	0.0061 mg
Iron, Fe	0.2491 mg
Carbohydrate, by difference	67.1987 g
Phosphorus, P	0.6733 mg
Zinc, Zn	0.0202 mg
Magnesium, Mg	1.3467 mg
Potassium, K	19.5267 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
Salt	1.5 1/2	0	0	0
tarragon	2 sprigs	0	0	0
white wine vinegar	1.75 cups	0	0	0
red pepper flake	0.25 teaspoon	0	0	0
kirby cucumber	4	0	0	0