30 tiny cucumbers, about 2 inches long
1 c. water
1 c. white vinegar
1 tsp. salt
1/2 tsp. sugar
2 clove garlic
1 tbsp. tarragon leaves

May use other spices.

Scrub cucumbers and put in a glass jar or ceramic container.

Combine in a saucepan the water, vinegar, salt and sugar. Bring to a boil. Add the garlic and tarragon leaves and pour over the cucumbers. Cover and let stand for 12 hours and refrigerate at least 2 hours before serving.