Pickled Cucumbers

2 pounds of Kirby (pickling) cucumbers, about 10
4 cloves garlic, peeled
1 1/2 pint of distilled white vinegar
2 sprigs of fresh dill
2 sprigs of fresh tarragon

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Instructions:

Wash and dry the cucumbers. Place 2 cloves of garlic in each of 2 hot sterilized canning jars. Divide the cucumbers between the 2 jars. In a saucepan, bring the vinegar to a boil. Pour the hot vinegar over the cucumbers in the jars and add equal amounts of dill and tarragon. Let the jars cool to room temperature. Seal with sterilized lids. Let the jars set for 3 to 4 weeks in the refrigerator before opening and eating. Makes about 2 quarts From the book: The Healthy Soul Food Cookbook : How to...