Recipe courtesy of Kimberly Schlapman
Total:
3 hr 10 min
Prep:
5 min
Inactive:
3 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.

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