Salted cucumbers with tarhun is a recipe of Georgian cuisine, which makes it easy to pickle small cucumbers and enjoy their pleasant crunch and savory taste in a day. Agree that it can be tastier - a piece of fresh black bread with a crust, frozen bacon and cold salted cucumber. No wonder they say that everything genius is simple, it has a direct bearing on food. A small amount of herbs instead of traditional dill and garlic will add a new taste and aroma to pickles. It is very pleasant to introduce a little variety into established traditions, to bring something of our own. Tarragon is just one of those herbs that we rarely add to pickles and marinades, but it is unfair to forget about such a tasty and fragrant spice.
There are two ways to cook salted cucumbers - hot and cold. Hot pickles will be ready in about a day or even earlier. The cold method requires more time, since the process of milky - sour fermentation should begin, which gives the blanks everyone's favorite taste.
- Cooking time: 50 minutes
- Standby time: 24 hours
- Quantity: 1 kg
Ingredients for cooking salted cucumbers with tarragon:
- 1 kg of small cucumbers;
- 30 g fresh tarhuna;
- 20 g of salt;
- 2 liters of water;
- 1 tsp. coriander seeds;
- 1 tsp. black peppercorns;
- 4 cloves.
A method of cooking salted cucumbers with tarragon.
We choose small, strong and prickly cucumbers. It is best to cook the vegetables collected a few hours before processing or the night before. The ideal place for cooking is your cottage or a house in the village: you do not have to transport crops from the garden to the city, you do not need sterilization for salting, and you don’t need to cook anything.
We rinse the fresh tarragon under the tap with cold water, tear off the leaves of the stems. For salting in this recipe, a handful of grass is large enough.
Pour cold water into a large saucepan, put cucumbers for 30-40 minutes, then wash them, cut them from both sides.
If you want them to pickle quickly, then we cut each cucumber into 2-3 pieces, re-add it to the pan, pour it with clean water, drain it - this is the liquid for future pickling.
Pour water into a saucepan, add salt, add peppercorns, coriander seeds, bay leaves, and cloves. Bring the brine to a boil, boil for 4-5 minutes.
Put the prepared vegetables and grass in a saucepan, pour boiling brine, cover with a lid, leave to cool at room temperature. Then, when everything is completely cooled, we send the pan to the fridge for a day.
You can also cook lightly-salted cucumbers using this recipe in a cold way. It is not necessary to boil the brine, just mix the ingredients until the salt is completely dissolved. Spread cucumbers and tarragon in clean jars, pour brine, leave in a cool place for 3-4 days. When the process of lactic acid fermentation begins, you can eat.
Store salted cucumbers with tarragon in the refrigerator or cellar. Salted in this way products are not subject to long-term storage, they will have to be eaten within a few days.