Tart & tangy lemon garlic tarragon pickles.

Happy Friday, folks. You might notice things look different around here; new images, etc. I’m in the (very slow) process of doing a full redesign- so if things look odd, for example if font sizes aren’t looking right, or images look bizarre, just bear with me. I like doing these things at 3:30 in the morning so there’s a chance things aren’t quite as they should be. In the meantime… any issues that may pop up are purely cosmetic. Everything is working, the recipe index is totally functional, as are the archives, categories & search features. And the recipes continue!

Finding new blogs to read that capture and actually hold my interest is something else I like doing at 2 or 3 in the morning. Jay gets home at around 2:30-3:00 a.m. and I usually wait up for him, so while I’m waiting if there’s nothing else to do, i.e. no movies/TV shows to watch, laundry to fold, blog posts to write/blog maintenance to take care of, e-mails to read or return, design work to be done, etc. If there’s none of that, I tuck into bed on the ol’ Macbook, maybe with some tunes, & look up new blogs. Sometimes, there are awful blogs. Really awful. Either they’re just poorly written, bad grammatically, uninteresting or they have such bad design I can’t even figure out what I’m looking at. As a matter of fact, I truly don’t even think most people know how many horrible blogs there are on the internet. I’d estimate the number at, oh… A LOT.

But other times I find a real diamond in the rough. Hidden internet gems that I’ve never seen or heard of before, just waiting there for me to find them. And I do. If you’re out there, & you’ve got a killer blog… I’ll find you. *cue this song* And when I find you, I spend what seems like hours scrolling through & going back through the archives like a web stalker. Is that creepy? Or is that totally normal?

Anyway.. how I find most of them are via links on other blogs, on Facebook, sometimes on Twitter, but most often via Pinterest photos, which is where I found the blog I’m ripping off this pickle recipe from.

Lemon garlic tarragon pickles. No canning required!

I first saw the photo for these pickles on Pinterest, and when I clicked through I saw the blog’s name was Pork n Whisk(e)y. How could I NOT love a blog with that name?! Come on now. Not to mention I clicked around & saw things like preserved oranges, ale mustard, bourbon sour cherry dark chocolate brownies, etc. I was hooked. I just love me a good blog, especially a good food blog.

When it comes to a food blog, the recipes are what pulls me in. But add some good photography & a clever name? I’m sold.

So then I make something from said blog, because you know something else I like to do at 2 a.m.? Make food. Since I had originally stumbled upon the lemon garlic tarragon pickles, that’s what I decided on making. It sounded different and it just so happens that in my jar stash, I had TWO quart jars left…

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component ofBéarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Тархун), is made out of sugary tarragon concentrate and colored bright green.

In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from Tarragon plant.[5]


Tarragon is one of those herbs that isn’t for everyone. It has a faint licorice or anise-y flavor, but it’s also vaguely peppery. Very French, very summery, very fresh, very unique. Which means this is definitely not your every day ordinary dill pickle. But then again, when do I ever make those? I make pickles with beer & whiskey for crying out loud.

Quick & easy lemon garlic tarragon pickles. No canning required.Wow.. I cut some of those bad boys a bit unevenly didn’t I?



  • 8-10 Kirby or other pickling cucumbers
  • 4 cloves of garlic, smashed
  • 5-6 tarragon sprigs
  • 1 1/2 cup distilled 5% white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup water
  • zest of 1 lemon
  • teaspoon black peppercorns
  • 2 teaspoon sugar
  • 2 1/2 tablespoon kosher salt


  1. Wash & cut the cucumbers into quarters, lengthwise, trimming off the blossom end (if kept on, it makes for mushy pickles). Place the cucumbers, lemon zest and tarragon into a quart jar that’s been sterilized.
  2. In a small saucepan, heat the lemon juice, water, garlic and vinegar over medium-high heat to a simmer. Then add salt, peppercorns and sugar. Stir to dissolve.
  3. Pour lemon juice mixture over cucumbers and tarragon in the jar. Let cool loosely covered until near room temperature.
  4. Seal and place in refrigerator. Keeps for at least 3 weeks, however they’ll probably be okay far longer.

Quick, simple, refreshing & easy. Still tart & sour, but in a very different way than your average, everyday pickle. My mother says they’re great with cream cheese (!). Seriously. I don’t know about that but she swears by it. And the best part (for most of you)… no canning required! Although if you wanted to, you could certainly make these shelf-stable; it seems to me that there’s plenty of vinegar in the recipe to do so. And if I’m wrong (because I’m no Master Preserver), it shouldn’t be too hard to tweak it.

If you’re looking for other pickle recipes to create this summer, I have a ton. Take a look at the pickling/pickles categories & take your pick (pun intended). Happy June.

Lemon garlic tarragon pickles.

And in case you’re wondering, some other recent blog discoveries of mine (that have become instant favorites) include Skunkboy, Headed Out West, The Militant Baker, Farmette, Spoon Fork Bacon, {local milk}, Cook Republic & Tartlet Sweets.

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  1. Eileen

    Tarragon in a pickle? Now that IS interesting. I’m definitely going to have to try it out, and check out that blog!

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