1/2c. Pickle Creek Tarragon Infused White Wine Vinegar
1/2c.sugar
1tbsp.coarse-grain salt
Instructions
Place Tarragon Infused White Wine Vinegar, sugar, and salt in a quart glass jar. Seal the jar tightly with the lid and shake until the sugar (mostly) dissolves in the vinegar.
Add the sliced cucumbers, radishes, and shallots to the vinegar solution. Replace the lid and upend the jar a few times to make sure the cucumbers and shallots are well coated by the vinegar mixture.
Refrigerate for at least 24 hours, occasionally upending the jar to stir. Enjoy!