A simple recipe for pickling cucumbers with tarragon for the winter
You get bored with the same canned vegetable recipes, so it is worth trying tarragon cucumbers. Let's try to figure out what it is, why the product is unusual, how to cook it.
Meet Tarragon
As soon as this herb is not called - tarragon, tarragon wormwood, dragon grass. The homeland of shoots with a pungent taste and pleasant aroma are Asian states. Mongols actively use herb in their dishes.
Tarragon is a semi-shrub with straight and long stems with sharp leaves without petioles. Several forms of tarragon have been identified, including Russian, common, and French.
The use of the herb in its rich composition. Among the main substances are vitamins of group B, P, C, trace elements, antioxidants, coumarin. One hundred grams of tarragon contains only 20-25 kilocalories.
Useful properties of tarragon
The important actions of the useful components of the plant include:
- the fight against viruses;
- removal of excess fluid from the body;
- inhibition of aging processes;
- prevention of the development of cancer;
- prevention of vitamin deficiency;
- improving the state of the nervous system, bringing it back to normal.
If you have a toothache, you can chew the tarragon leaves and it will subside. And with tarragon tea they expel helminths from the intestines, remove toxins and toxins.
Who is tarragon contraindicated
An overdose of tarragon-based products will cause nausea, vomiting, and diarrhea. Hallucinations, dizziness may appear. It is absolutely impossible to use spicy tarragon leaves for children, people with gastritis, stomach ulcers. For pregnant women, the herb can be beneficial during childbirth by stimulating the tone of the uterus, or harm in the form of premature labor.
The use of herbs in cooking
Culinary experts have found use for fragrant tarragon leaves. The French variety is used more often to impart a tart aroma to meat, vegetable dishes. Dried herb is added to ready-made soups and broths. It gives an interesting taste to drinks, including alcoholic, carbonated.
A special tarragon vinegar can be added. It is prepared for pickling when pickling cucumbers and other vegetables. The herb gives a beautiful emerald color to aqueous solutions.
Pickled cucumber recipes
Salting of cucumbers usually takes place when crispy greens are removed from the beds in large quantities. It is necessary to cook them on time for the winter, then they will be salty and crispy, strong. And the taste will depend on what is added for the preservation of cucumbers, what herbs, spices.
Here is a simple recipe for salting without sterilization.
- In well-washed three-liter jars, ten allspice peas, a sprig of tarragon are put on the bottom.
- After that, small cucumbers are tightly placed. To make them better salted, the ends are cut off from both sides.
- Pour boiling water to the edges of the jar, covering it with a metal lid.
- Fifteen minutes later, the water is poured into a saucepan. If it is less than one and a half liters, then be sure to add liquid.
- Put two tablespoons of salt in a saucepan, four tablespoons of sugar, two hundred grams of nine percent vinegar.
- Containers with greens are filled with boiling marinade and rolled up.
The recipe for making pickled cucumbers with tarragon is simple, available even to an inexperienced housewife.
Delicious blanks are obtained by adding sprigs of red currants, four cloves of garlic, horseradish leaves, currants, cherries, an umbrella of dill to cucumbers with tarragon. The ambassador passes with the use of two tablespoons of salt, one of sugar per liter of water. The canning of cucumbers in this recipe eliminates the use of vinegar. Tarragon and twigs with red currant berries are placed on top of the greens. Pour the jars of vegetables with boiling water first, draining it after five to ten minutes. Sugar and salt, bay leaves, black peppercorns are added to the same liquid. Pour vegetables and roll up.
It is worth adding a little vinegar to make the pickles last longer.
For lovers of spicy snacks, the usual simple recipe is suitable.
A little dill, peppercorns, chopped cloves of garlic, black currant leaves are placed on the bottom of the cans. After placing the cucumbers with tarragon inside the container, pour boiling water twice. The last time the water is poured into a saucepan, a teaspoon of salt is added to a liter jar, half of sugar. After that, the marinade is boiled, cucumbers are poured, adding a tablespoon of nine percent vinegar. It remains to roll up the cucumbers with tarragon for the winter and wrap them until they cool completely.
Gives pungency to the workpiece and pod of red pepper, cloves. What to add to the jars, what ingredients besides tarragon for pickling cucumbers, everyone decides for himself, depending on taste, culinary preferences.
Reviews of pickled cucumbers
Many housewives salted tender greens along with tarragon grass. Everyone liked the recipe for the winter. After all, the preparation turns out to be fragrant, such a cucumber is not a shame to boast of. And tarragon gives the marinade a greenish color, not to mention a pleasant aroma. But when pickling, it is important not to overdo it, put the tarragon back to normal. After all, a lot of herbs in the jar will make the cucumbers bitter, they cannot be consumed in their pure form, only cut for making sauces, soups. How much tarragon is needed, everyone must determine for himself, because everyone has different tastes.
