Pickles of pickles with tarragon
- Total time
- 10 min
- servings
- 4 servings
- Dish type
- Other
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Prep
10 min
Total time
10 min
Ingredients
Ingredients
- 1 1 Cucumber(s)
- 200 ml 200 ml Balsamic white vinegar
- 100 ml 100 ml Water
- 100 100 White sugar
- Estragon
- Some pinch(s) Salt, pepper
- 1 c. à café 1 tbsp Mustard seed
- 1 c. à café 1 coffee c. Curcuma
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Method
- 1
Wash the pickles thoroughly and cut them (in washers or in length, according to your preference).
- 2
Season them immediately with salt and pepper. Stir them directly in a clean glass jar, let them degorge (30 minute maceration) to preserve all their crunch, then drain the excess juice!
- 3
In a saucepan, combine sugar, water and vinegar. Bring it to a boil to dissolve the sugar.
- 4
Remove the pan from the heat, then add the turmeric, mustard seeds and tarragon into the hot liquid so that the aromas infuse perfectly.
- 5
Let the brine cool completely at room temperature (this is the absolute secret not to cook the pickles and keep their texture).
- 6
Pour the cooled brine with all its spices directly into the jar, until the pickles are completely covered. Close hermetically and place in a cool place a few days before tasting.
Nutrition
- calories
- 20
- fatContent
- 0.1
- fiberContent
- 1.3
- sugarContent
- 2.5
- sodiumContent
- 2.1
- proteinContent
- 0.4
- carbohydrateContent
- 4
- saturatedFatContent
- 0
Indicative values from the source, for the original recipe.
Source : cuisineaz
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