Tarragon Cucumber Pickles

Recipe from Josh Eden

Adapted by Jane Sigal

Published June 30, 2009

  • Robert Caplin for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(84)
Comments
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Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers. —Jane Sigal

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Ingredients

Yield:2 quarts

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

4 out of 5
84 user ratings
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Comments

Nina

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.

Maggie Sennish

I add sliced or minced shallots to the brine

JDM

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!

dlyons

How long will they last in the refrigerator?

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Credits

Adapted from Josh Eden, Shorty’s.32

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