Country Garden Inn

Napa, California

Heritage Recipe

Auntie Priscilla's Sweet Tarragon Pickles

Auntie Priscilla is a native of Oklahoma and has lived all over the south, most recently in Louisiana, now in Texas. This recipe came from her mama and probably her mama before that. Auntie Priscilla can sew anything and create anything crafts-wise, but if it's in the kitchen, it has to be easy!

She sent me this recipe probably fifteen years ago and I'm almost embarrassed to give it out because it's so simple! These pickles are one of the most popular items on our Happy Hour. They taste very similar to Bread and Butter Pickles. Our kids love them!

Ingredients

1 gallon jar dill pickles

3 cups vinegar with tarragon

3 cups sugar

Drain pickles and cut each into spears. Make the spears whatever size you like. We cut the pickles into 8 for our Happy Hour. Mix sugar and vinegar in small bowl until sugar is dissolved. Pour into pickle jar with the cut pickles and refrigerate for at least 12 hours. If you get a particularly sour batch of dill pickles and find the finished product isn't quite sweet enough, just add another half cup of sugar and give them a good shake!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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