Cucumbers with tarragon

6 servings

180 minutes

Strong, fragrant brine with an abundance of herbs (there are currants, tarragon, and cherries) and crispy cucumbers. Recipe from the Tver restaurant "Prichal".

Energy value per serving

• Calories: 81.1
• Proteins: 3.7g
• Fats: 0.5g
• Carbohydrates: 16g

Ingredients

• Cucumbers: 2 kg
• Dill inflorescences: 3 pc
• Blackcurrant leaves: 2 pc
• Cherry leaves: 2 pc
• Horseradish leaves: 2 pc
• Horseradish: 30 g
• Garlic: 5 clove
• Fresh tarragon: 1 stem
• Bay leaf: 2 pc
• Black peppercorns: 5 pc
• Water: 1.5 l
• Salt: 60 g
• Sugar: 20 g

Cooking steps

1. To make cucumbers crispy, prick them with a toothpick in several places and soak them in very cold water for 1-2 hours.

   Required ingredients:

   • Cucumbers: 2 kg
   • Water: 1.5 l

2. Place dill umbrellas, currant leaves, cherry leaves, horseradish leaves, sliced horseradish root, garlic cloves, tarragon at the bottom of the jar. Tightly pack cucumbers and cover with another horseradish leaf and bay leaves. Sprinkle with peppercorns and pour cold brine.

   Required ingredients:

   • Dill inflorescences: 3 pieces
   • Blackcurrant leaves: 2 pieces
   • Cherry leaves: 2 pieces
   • Horseradish leaves: 2 pieces
   • Horseradish: 30 g
   • Garlic: 5 clove
   • Fresh tarragon: 1 stem
   • Bay leaf: 2 pieces
   • Black peppercorns: 5 piece
   • Water: 1.5 l

3. Dissolve salt and sugar in cold water for the brine.

   Required ingredients:

   • Salt: 60 g
   • Sugar: 20 g
   • Water: 1.5 l

4. Place cucumbers in a dark warm place for two days. Then put them in the refrigerator.