Pickles of pickles with tarragon

Ingredients

For 4 servings

• •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

Method

1. 1.Wash the pickles thoroughly and cut them (in washers or in length, according to your preference).
2. 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. 3.In a saucepan, combine sugar, water and vinegar. Bring it to a boil to dissolve the sugar.
4. 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. 5.Let the brine cool completely at room temperature (this is the absolute secret not to cook the pickles and keep their texture).
6. 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.