Winey-Briney Quick Pickles

Winey-Briney Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt

1 T. sugar

2 T. mustard seeds

1/4 C. tiny shallots, sliced lengthwise

1 1/4 C. white wine vinegar (6% acidity)

1 1/2 C. dry white wine

24 small tarragon sprigs

Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar, and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the bring over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged close the jars and refrigerate overnight or for up to 1 month.