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
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).
QUICK PICKLES
These crunchy cucumbers are a welcome addition to any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 6
Steps:
- Place cucumbers and tarragon in a jar.
- Heat vinegar, sugar, red-pepper flakes, and salt in a saucepan, stirring, until sugar and salt have dissolved. Pour into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks) before serving.
CANAPES OF CUCUMBER AND TARRAGON
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 20m
Yield 20 canapes, 6 to 8 servings
Number Of Ingredients 3
Steps:
- Peel the cucumbers. Slice each about one-eighth-inch thick and spread the slices on paper towels to remove excess moisture. You should have about 40 slices.
- Mix the cream cheese and tarragon together. Place about a teaspoon of this mixture on half the cucumber slices. It is not necessary to spread the cream cheese mixture evenly. Top each with a plain slice of cucumber, pressing it down gently to squash the cream cheese underneath so it fills the sandwich without oozing out.
- Arrange the slices on a platter and refrigerate up to two hours before serving.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 2 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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