Winey-Briny Quick Pickles

1. 1

   Pack vegetables into 2 clean 1-quart glass jars.

2. 2

   In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine and shake until the salt and sugar dissolve.

3. 3

   Add 1 cup of water and pour the brine over the vegetables.

4. 4

   Tuck the tarragon sprigs between the vegetables.

5. 5

   Add enough water to cover the vegetables and keep them submerged.

6. 6

   Close the jars and refrigerate overnight or for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.