Russian Tarragon Pickles Recipes

TARRAGON CUCUMBER PICKLES

Tarragon Cucumber Pickles image

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

Ingredients

2 large cucumbers (about 1 1/2 pounds)
4 large tarragon sprigs, cut into 2-inch pieces
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 bay leaves
4 cups plain rice wine vinegar
3/4 cup sugar

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

Russian Tarragon Pickles image

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

Ingredients

2 quarts pickling cucumbers
4 cups vinegar
3 1/2 cups water
2 tablespoons pickling salt
4 -8 fresh tarragon sprigs
8 -12 cloves garlic
2 -4 mild red chile peppers

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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In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). Remove them from water with cooking tongs.
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