"Melba's Jammin'" > wrote in message
...
> In article > ,
> "The Joneses" > wrote:
>
>> These pickles are great with tarragon and better even with basil
>> instead
>> of dill. Do ya think they would make nice stirrers in a bloody mary?
>
> I soitanly do think so.
> Tarragon, eh? How much? Per jar or do you put it into the brine?

I use a generous fresh sprig per pint, maybe a teaspoonful dried. I'm
having great luck growing the tarragon in pots. Our soil is not only hot,
it's poor and alkaline. The pots allow me to move it to shade when it's
scorching out. It comes back every year too, as long as I water it some over
the winter. I use a little less of fresh basil but I truly cannot decide
which I like best. The fresh sprig is a real nice visual touch too.
The recipe from Small Batch Preserving has us using 3.5 to 1 vinegar to
water ratio. I'd like to cut that back to 2 to 1 or 1 to 1, but I need to
test that first. The current recipe does seem to taste better now that it's
a year old - a little less bite, more pronounced asparagus flavor. And I use
all white wine vinegar. Bwhaahhhaaa. Got that booze in there!
My mustard plants are now about 4 feet tall and blooming to beat the band.
I'm astonished.
Edrena