Pickled cucumbers with tarragon and leaves
6 servings
60 minutes
Pickled cucumbers with tarragon and leaves are a classic Russian recipe that combines the aroma of fresh herbs with the piquancy of natural fermentation. Originally, such preparations appeared in villages where salt was used to preserve the harvest for winter. Cucumbers infused with oak, currant, and cherry leaves acquire a special tangy flavor, while tarragon adds a subtle spicy note. This pickling method makes cucumbers crispy and rich in natural aromas, while garlic and chili pepper add a slight heat. These cucumbers can be served as an independent snack or used to prepare traditional Russian dishes. Their taste is especially pronounced when paired with hot potatoes, meat dishes, or black bread. The piquant sourness makes them ideal for a friendly gathering.
1
We place cucumbers in a large pot, fill it with spring water, and leave it for a day.
2
In a day: we clean a large head of garlic and crush the cloves with a knife.
- Garlic: 1 head
3
In a sterilized jar, we place garlic, 3-4 small and spicy fresh chili peppers (without breaking their integrity) or 3-4 cm of dried broken ones, 3-4 cherry leaves, 4-5 black currant leaves, a sprig of tarragon, and 1-2 oak leaves.
- Garlic: 1 head
- Chili pepper: 4 pieces
- Cherry leaves: 3 pieces
- Blackcurrant leaves: 5 piece
- Fresh tarragon: 1 stem
- Oak leaves: 2 pieces
4
We are packing cucumbers into the jar. Pack tightly, the first row like soldiers, the second row however it fits, almost to the top. On top, we press the cucumbers with two or three folded dill sticks (with umbrellas). They will prevent the cucumbers from floating.
- Cucumbers: 1.5 kg
- Dill stems: 3 pieces
5
Fill the jar with cold brine to the top. Brine: for 1 liter of water – 2 tablespoons of salt without a heap.
- Water: 10 l
- Salt: 2 tablespoons
6
We place the jar in a warm dark place (not mandatory) for 3-4 days. Foam forms in the jars, which we remove daily until it stops (almost) appearing.
7
If you are preparing several jars of cucumbers as I advised, you are lucky. The next day you can start taking ready pickled cucumbers from one of the jars. I recommend preparing 10-15 liters of boiled water in advance during these days. It will cool down just in time.
8
Canning day. On the 4th day, strain the brine from the jar into a large pot through cheesecloth, add 200-250 g of water just in case, and bring the brine to a boil, skimming off the foam.
- Water: 10 l
9
While the brine is boiling, we pour pre-prepared cold boiled water into jars with cucumbers, cover the neck with our palm, shake – actively rinse the cucumbers and the jar and pour out the water. We repeat the procedure 3-4 times until the poured water becomes clear.
10
We place the lids for canning in a pot of water, bring to a boil, and then transfer to a container to cool.
11
Remove the boiling brine from the heat and let it cool slightly. It only needs to cool for about 5 minutes. This is done to prevent the jar from breaking.
12
Fill the jar with brine to the top and seal it with a canning key. Turn the jar upside down and place it in a cool spot, like a balcony, to cool.
- Water: 10 l
13
Enjoy your meal in a month or two!