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".
Calories81.1kcal
Proteins3.7grams
Fats0.5grams
Carbohydrates16grams
Cucumbers
2
kg
Cherry leaves
2
pc
Horseradish
30
g
Garlic
5
clove
Fresh tarragon
1
stem
Bay leaf
2
pc
Water
1.5
l
Salt
60
g
Sugar
20
g
1
To make cucumbers crispy, prick them with a toothpick in several places and soak them in very cold water for 1-2 hours.
- 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.
- Dill flower heads (umbels): 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.
- 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.
