Boil for 10 minutes
2 tbls. sugar
3 qts. water
1 1/2 cups vinegar
1/2 cup Kosher Salt (or 1/3c regular)
1 tbls dry tarragon
1 tbls dry chervil (optional and I've never used it)
6 cloves garlic (I use 2 tbls jar garlic)
1 tsp black peppercorns (bruised) (I use ground)
1 large bunch fresh dill (I use 2 tbls dill seed)
18-20 small fresh pickles
wash pickles and cut thin slice from both ends. Make 2 lengthwise cuts (not completely to the ends)
Place pickles in clean glass jars. If using fresh dill add to jar. Gently ladle hot liquid into jars. Let stand on counter overnight. Put in fridge till chilled. Enjoy for weeks.