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These aren’t your average pickled cucumbers. In fact, we’d venture to say you’ve never had another pickled vegetable quite like this. Typically reserved for chicken and fish recipes in French kitchens, here, tarragon meets a new petite amie. The herb's earthy, licorice-y flavor is lifted to new heights by the Makrut Lime (conventional lime’s thick-rinded tropical cousin). Markut limes are known for their bright aromatic flavor, and are used in Thai cooking. When you’ve polished off the jar of these homemade pickles, do not, we repeat DO NOT toss the juice. In the words of maker Patrick Gigliotti, “Pickle brine is a wonderful thing.” Indeed. So add some fresh sliced cucumbers to the empty jar and let it sit for a few days to make quick pickles (quickles?). Reduce, reuse, re-pickle.
Cucumbers, vinegar, water, sea salt, tarragon, mustard seeds, black pepper, coriander, Kaffir Lime.
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