A good old fashioned sandwich deserves slices of these good old fashioned pickles. These pickles are crunchy and spicy with a hint of tarragon flavor. They take 5 minutes to prepare and are ready to be enjoyed in a few days. You will want to eat them right out of the jar. Have you ever had to remove every tasteless slippery sliced pickle out of your sandwich and discretely toss it away before someone catches you doing it? Not these pickles. If you like spicy pickles you are going to love these.
No, this is not a recipe for homemade pickles; I will leave that to the experts for now. I buy my favorite crunchy baby dill pickles and spice them up with perfect flavors and a kick. I usually make several jars at a time because they are so easy to make and even easier to disappear once the jar is opened.
Peel the garlic cloves, slice the serrano peppers, wash and dry the tarragon sprigs; that is all it takes
- 1 jar of your favorite crunchy baby dill pickles; I used the Costco brand
- 3-4 large garlic cloves peeled and cut in half
- 1-2 serrano peppers
- Three 4-5 inch long fresh tarragon sprigs.
- Open the jar and take out 3-4 pickles from the top and set aside.
- Add halved garlic cloves to the jar and use the handle of a spoon to press them down.
- 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.
- Wash and pat dry the tarragon sprigs with a paper towel and slip them down into the jar.
- 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.
- 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.