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Homemade White Wine Pickles

  • 2servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 pounds small cucumbers, quartered or thinly sliced

  3. 3 tbsp. kosher salt

  4. 1 tbsp. sugar

  5. 2 tbsp. dried mustard seeds

  6. 1/4 cup peeled, thinly sliced shallot

  7. 1 1/4 cups white wine vinegar

  8. 1 1/2 cups dry white wine

  9. 1 cup water plus additional

  10. 24 sprigs fresh tarragon

Instructions Jump to Ingredients ↑

  1. Pack the cuumbers into 2 clean 1 quart glass jars. Combine the salt, sugar, mustard seeds, shallot, vinegar and wine in a medium bowl and whisk until the sugar and salt are dissolved. Whisk in 1 cup water. Pour the wine mixture over the cucumbers. Tuck in the tarragon sprigs and add enough additional water to cover the cucumbers completely. Lid the jars tightly and refrigerate the pickles at least 24 hours or up to 1 month.

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