Tarragon Cucumber Pickles
Published June 30, 2009
Robert Caplin for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large cucumbers (about 1 ½ pounds)
4 large tarragon sprigs, cut into 2-inch pieces
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 bay leaves
4 cups plain rice wine vinegar
¾ cup sugar
Nutritional analysis per serving
11 grams carbs; 55 calories; 1 gram fiber; 3 milligrams sodium; 1 gram protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice cucumbers crosswise ¼ 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.
- Step 2
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.
Private Notes
Comments
These are nice & crispy, but needs a wee bit more sugar. For half batch, I had used 3/8 cup sugar and they are pretty tart. I also left the bag of spices on top to keep cukes down in the brine. Would definitely make again.
Massively upgrades burgers + very easy! Hacks: 1. put dry spices and sugar into saucepan. 2. slice cukes and pack into jars. 3. top jars with non-heated vinegar (assures the right amount). 4. pour vinegar from jar to saucepan. Bring to a boil. Let sit 20 minutes. Bring to a boil again. 5. Pour hot vinegar back into jar with cukes, through a strainer that catches spices. 6. Let cool, etc. I've tried the suggested sugar ratio and also using about 1/3rd more, and I prefer the ratio in the original
I’ve made these pickles many times. We love them. They are always on hand. I use the recipe mostly the same, but it really needs salt!! I actually have the recipe from the original article about hamburgers. The only reason I checked here was to see if the author admitted to missing the salt by mistake. Add salt! I add 2-4 tablespoons! I also use the traditional Kirby cucumbers. I stick with 3/4 cup sugar. I don’t know why someone used only 3/8 cup. These are delicious.
I add sliced or minced shallots to the brine
Very good! I canned. Added kosher salt and upped sugar a bit. ACV and white vin, as out of rice. My joy with this recipe is the tarragon. Never able to find a recipe that I enjoyed it in; it’s wonderful here!