Place tarragon at the bottom of the glass jar
Add lots of peeled garlic
Add 1 ½ sliced jalapeños
Wash cucumbers, poke tiny holes, and stand them up vertically
Repeat the layers of tarragon, garlic, and jalapeños
Fill the jar with salted water (boiled salted water for faster pickling)
Add 1 cup of vinegar
Let the jar sit in a cool, dry spot for a few days
Move the jar to the fridge - the pickles are now ready!
