Quick Pickles With Tarragon Recipes
TARRAGON CUCUMBER PICKLES
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Provided by Jane Sigal
Categories quick, condiments
Time 30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
- In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 9 grams
RUSSIAN TARRAGON PICKLES
I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.
Provided by Jenny Sanders
Categories Vegetable
Time P1m11DT2h
Yield 2 quarts, 48 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the cucumbers very well.
- Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
- Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
- Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
- Make a brine of the vinegar, salt and water and pour over the cucumbers.
- Seal with sterilized lids.
- Set aside for 6 weeks in a cool dark spot before trying.
Nutrition Facts : Calories 7.3, Sodium 291.9, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 0.2
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