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.
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!