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Prep time
Total time
The spicy pickles will be ready to use in about a week
Recipe type: Pickles
Serves: 1 Jar
  • 1 jar of your favorite crunchy baby dill pickles (I've used the Costco brand)
  • 3-4 large garlic cloves peeled and cut in half
  • 1-2 serrano peppers (or jalapeno peppers) with seeds
  • Three 4-5 inch long fresh tarragon sprigs.
  1. Open the jar and take out 3-4 pickles from the top and set aside.
  2. Add halved garlic cloves to the jar and use the handle of a spoon to press them down.
  3. Remove and discard the stems of the serrano peppers. Cut the peppers in half lengthwise. Do not remove the seeds. Add the pepper halves to the jar and push them down into the spaces between the pickles. Wear gloves any time you are handling hot peppers.
  4. Wash and pat dry the tarragon sprigs with a paper towel and slip them down into the jar.
  5. Put back as many of the reserved pickles into the jar as you can. Remove a few tablespoons of pickle juice if you need to make more room.
  6. Screw back the lid tightly on the jar and store in the refrigerator for about a week. The peppers will change color and the pickles will be flavorful and spicy.
You may substitute a tablespoon of dried tarragon leaves for the fresh tarragon sprigs. Do not crush the leaves. After you have added the garlic and Serrano peppers to the jar, sprinkle the tarragon leaves on top and stir with a small spoon. Then add the reserved pickles to the jar and close the lid tightly. Hold the jar over a sink and shake it a few times to mix in the dried tarragon leaves.
Recipe by Persian Mama at