Monday, 21 July 2008

Russian Tarragon Pickles

I know there are some people out there who may not like dill, but do like tarragon. A few years back I was intrigued by this recipe from a 1970's cookbook published by Mir. They pickled nicely, but did indeed taste of tarragon (one of the few herbs I really don't like; yes, I know it's a character flaw, but there it is. Give me dill anyday.)

At any rate, now is the time to be making pickles. If you prefer dill pickles, see the recipe I posted last year for Dill Pickles.

2 quarts
2 hours prep time, not counting 6 weeks to ferment

Russian Tarragon Pickles
2 quarts (litres) pickling cucumbers
4 cups plain white vinegar
3 1/2 cups water
2 tablespoons pickling salt
4 to 8 sprigs of fresh tarragon
8 to 12 cloves of garlic
2 to 4 mild red chile peppers

Scrub the cucumbers very well, and set them aside to drain.

Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.

When the jars are lifted out and emptied, add 2-3 cloves of garlic and the pepper (half of one if they are on the large side) to each jar, as well as 1 or 2 sprigs of tarragon. Stuff each jar as full of cucumbers as you can get it.

Make a brine of the vinegar, salt and water, by heating them together until the salt dissolves, and pour it over the cucumbers. Seal with sterilized lids.

Set aside for 6 weeks in a cool dark spot before trying. Keep refrigerated once opened.


Peter M said...

Yay for tarragon and a new beginning for Ferdzy, full of this lovely herb...maybe!

Ferdzy said...

No no Peter, I'm not touching it. This is strictly for other people!

Fresh from the Source said...

You must really hate tarragon. Though you've listed it as an ingredient, you haven't mentioned it again in the preparation. LOL. I'm a dill lover, too, but may try this one.

Ferdzy said...

Thanks, Fresh! I have fixed that. I hope you will try them and that you enjoy them.

Saint John Foodie said...

Has anyone tried these with pablanos or spicier peppers?