Table of contents:
- Ingredients for lightly salted cucumbers with tarragon
- Method for preparing lightly salted cucumbers with tarragon
Video: Lightly Salted Cucumbers With Tarragon. Step-by-step Recipe With Photo
Lightly salted cucumbers with tarragon is a recipe for Georgian cuisine, according to which it is easy to pickle small cucumbers and enjoy their pleasant crunch and spicy taste in a day. Agree, what could be tastier - a piece of fresh brown bread with a crust, frozen lard and cold pickled cucumber. It is not for nothing that they say that everything ingenious is simple, it has the most direct relation to food. A small amount of herbs instead of traditional dill and garlic will give the pickles a new taste and aroma. It is very pleasant to add a little variety to established traditions, to bring something of your own. Tarragon is just one of those herbs that we rarely add to pickles and marinades, but it is unfair to forget about such a tasty and aromatic spice.
There are two ways to cook lightly salted cucumbers - hot and cold. Hot-cooked pickles will be ready in about a day or less. The cold method requires more time, since the process of lactic acid fermentation should begin, which gives the workpieces everyone's favorite taste.
- Cooking time: 50 minutes
- Ready time: 24 hours
- Quantity: 1 kg
Ingredients for lightly salted cucumbers with tarragon
- 1 kg of small cucumbers;
- 30 g fresh tarragon;
- 20 g salt;
- 2 liters of water;
- 1 tsp coriander seeds;
- 1 tsp peas of black pepper;
- 4 carnations.
Method for preparing lightly salted cucumbers with tarragon
Choosing small, strong and prickly cucumbers. It is best to cook vegetables harvested a few hours before processing or the night before. The ideal place for cooking is your summer cottage or a house in the village: you don't have to transport the crop from the garden to the city, you don't need sterilization for pickling, and you don't need to cook anything.
Rinse fresh tarragon under the tap with cold water, tear off the leaves from the stems. A large handful of herb is sufficient for pickling with this recipe.
Pour cold water into a large saucepan, put the cucumbers for 30-40 minutes, then rinse them, cut them on both sides.
If you need them to be salted quickly, then we cut each cucumber into 2-3 parts, put it back in a saucepan, fill it with clean water, drain it - this is a liquid for future salting.
Pour water into a saucepan, add salt, add peppercorns, coriander seeds, bay leaves, and cloves. Bring the brine to a boil, boil for 4-5 minutes.
Put the prepared vegetables and grass in a saucepan, fill it with boiling brine, cover with a lid, and leave to cool at room temperature. Then, when everything is completely cool, we send the pan to the refrigerator for a day.
You can also use this recipe to cold cook lightly salted cucumbers. There is no need to boil the brine, just mix the ingredients until the salt is completely dissolved. We put cucumbers and tarragon in clean jars, fill with brine, leave in a cool place for 3-4 days. When the lactic acid fermentation process begins, you can eat.
We store lightly salted cucumbers with tarragon in the refrigerator or cellar. Foods salted in this way cannot be stored for a long time; they will have to be eaten within several days.