Tarragon Cucumber Pickles
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2large cucumbers (about 1½ pounds)
- 4large tarragon sprigs, cut into 2-inch pieces
- 2tablespoons mustard seeds
- 2tablespoons whole black peppercorns
- 1tablespoon coriander seeds
- 2bay leaves
- 4cups plain rice wine vinegar
- ¾cup sugar
Nutritional analysis per serving (18 servings)
55 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice cucumbers crosswise ¼ 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.
- Step 2
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.
Private Notes
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Comments
These are nice & crispy, but needs a wee bit more sugar. For half batch, I had used 3/8 cup sugar and they are pretty tart. I also left the bag of spices on top to keep cukes down in the brine. Would definitely make again.
I add sliced or minced shallots to the brine
Very good! I canned. Added kosher salt and upped sugar a bit. ACV and white vin, as out of rice. My joy with this recipe is the tarragon. Never able to find a recipe that I enjoyed it in; it’s wonderful here!
How long will they last in the refrigerator?