Total Time
20 Mins
Yield
Makes 1 qt. (serving size: 1/4 cup pickle)
Photo: Thomas J. Story

How to Make It

Step 1

Wash a wide-mouth 1-qt. canning jar and lid in hot, soapy water and rinse well. Set a round metal rack or a few biscuit cutters in a stockpot, fill with water, and bring to a boil. Lower jar into water, add lid with ring, and boil for 10 minutes. Reduce heat to a simmer and keep jar and lid in water until needed.

Step 2

In a nonreactive saucepan, heat 3/4 cup water and vinegar with sugar, peppercorns, vanilla bean halves, 2 sprigs tarragon, and lemon zest over medium-high heat until sugar has dissolved, 5 minutes. Meanwhile, set a wide-mouth funnel in jar and fill with cherries to shoulder of jar.

Step 3

Pluck 2 strips lemon zest and vanilla bean halves from pan and tuck into cherries (discard tarragon). Carefully pour brine with peppercorns over cherries until they are covered, leaving about 1 in. airspace at top of jar. Tuck in fresh tarragon. Run a knife around inside edge of jar to release bubbles.

Step 4

Close the lid just until tight. Let the pickles cool to room temperature, and then chill at least overnight before eating and preferably 1 week.

Step 5

Make ahead: Up to 6 months, chilled.

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