Tarragon Cucumber Pickles 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
HOMEMADE EASY PICKLED CUCUMBERS RECIPE
Steps:
- Make sure to sterilize all tools and jars you are using. Let them dry well.
- Wash the cucumbers and dill.
- Make the brine by mixing the water, vinegar, and salt.
- Lay the cucumbers in the jar.
- Chop the dill and add to the jar.
- Add the coriander seeds.
- Fill the jar with the brine. Make sure all the cucumbers are submerged.
- Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).
Nutrition Facts : ServingSize 50 g, Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1400 mg, Fiber 1 g, Sugar 1 g
QUICK PICKLES WITH TARRAGON
This is an easy recipe for pickles you can keep in the fridge for a month.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Toss cucumbers with 2 tablespoons salt. Chill 1 hour. Rinse and drain. Combine water, vinegar, pickling spice, 2 teaspoons salt, garlic, dill, and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight (or up to 1 month).
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- Mix the spices and add a table spoon to every jar. Make sure you follow the "2 per jar" ingredients, as spices like Allspice are very overpowering otherwise.
- Heat a large pot with about an inch or 2 of water. That's where the jars go (no, I don't use a pressure cooker for this, as it will turn the pickles to mush and that kind of high heat is really only needed for meat products or other low acidity, low salt things)
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- Halve the cucumber lengthways. Scoop out the seeds with a teaspoon, then slice into 1cm half-moons and put in a large non-reactive (stainless steel, glass or plastic) mixing bowl. Trim and discard the base and tops from the fennel and remove any tough outer leaves. Slice the fennel bulbs from top to base, as thinly as you can (use a mandoline if you have one) and add to the bowl.
- Add the red onion, vinegar, sugar and plenty of salt and pepper then, using a spoon or your hands, tumble everything together and set aside to marinate for 10-15 minutes.
- Meanwhile, pick the tarragon and mint leaves and roughly chop. Add the gooseberries to the cucumber and fennel along with the lemon juice, olive oil and herbs. Tumble everything together, then serve.
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- Lay half the grapevine leaves in a 3-litre sterilised jar or non-reactive container. Top with cucumbers, celery leaves, onion, horseradish, tarragon and mustard seeds, then top with remaining grapevine leaves. Stir salt and 500ml water in a saucepan over medium-high heat until dissolved, add 1.4 litres cold water and stir to combine, then pour over cucumbers to cover. Pour some of the remaining brine into a Ziploc bag, seal tightly and place on top of cucumbers to keep them submerged in the brine. Store in a warm place (about 22-25C) to ferment (2-3 weeks); by day 3 the liquid should be bubbling, and after 2-3 weeks the bubbling should have stopped and the cucumbers should be olive-green.
- Drain brine into a large saucepan (reserve cucumbers) and bring to the boil over high heat, then reduce heat to low-medium and simmer, occasionally skimming scum from the surface, for 5 minutes. Pack cucumbers into sterilised jars and add extra horseradish, tarragon and mustard seeds to taste. Strain brine over to cover cucumbers, then seal jars and place in a stockpot lined with a tea towel. Add cold water to cover jars completely, bring to the boil and boil for 10-15 minutes. Leave jars in water to cool, then remove and store in a cool, dark place. Tarragon cucumber pickles will keep for a year.
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