You get tired of the same recipes for canned vegetables, so you should try cucumbers with tarragon. Let's try to figure out what it is, why the product is unusual, and how to prepare it.
Meet Tarragon
They call this herbaceous plant a variety of names: tarragon, tarragon wormwood, and dragon grass. The homeland of shoots with a pungent taste and pleasant aroma are Asian countries. The Mongols actively use spicy herbs in their dishes.
Tarragon is a subshrub with straight and long stems on which there are sharp leaves without petioles.Several forms of tarragon have been identified, including Russian, ordinary, and French.
The benefit of the herb is its rich composition. Among the main substances are vitamins 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 beneficial components of the plant include:
- fight against viruses;
- removing excess fluid from the body;
- inhibition of aging processes;
- preventing the development of cancer;
- prevention of vitamin deficiency;
- improving the condition of the nervous system, bringing it back to normal.
If you have a toothache, you can chew tarragon leaves and it will subside. And tarragon tea expels helminths from the intestines, removes waste and toxins.
Who is contraindicated for tarragon?
An overdose of tarragon-based products will cause nausea, vomiting, and diarrhea. Hallucinations and dizziness may occur. Spicy tarragon leaves should absolutely not be consumed by children, persons with gastritis or stomach ulcers. For pregnant women, the herb can be beneficial during childbirth, stimulating the tone of the uterus, or harmful in the form of premature birth.
Use of herbs in cooking
Cooks have found use for the aromatic leaves of tarragon. The French variety is used more often to give meat and vegetable dishes a tart aroma. Dried herbs are added to prepared soups and broths. It adds an interesting taste to drinks, including alcoholic and carbonated ones.
You can add special tarragon-based vinegar. It is prepared for marinade when pickling cucumbers and other vegetables. The herb gives water solutions a beautiful emerald color.
Recipes for pickling cucumbers
Pickling of cucumbers usually takes place when the crispy greens begin to be picked en masse from the beds. You need to prepare them for the winter on time, then the salted ones will be crispy and strong. And the taste will depend on what is added to preserve the cucumbers, what herbs and spices.
Here is a simple recipe for pickling without sterilization.
- In well-washed three-liter jars, put ten peas of allspice and a sprig of tarragon on the bottom.
- After this, small cucumbers are placed tightly. To make them better salted, the ends are cut off on both sides.
- Fill the jar with boiling water to the brim, covering it with a metal lid.
- After fifteen minutes, the water is poured into the pan. If it is less than one and a half liters, then be sure to add liquid.
- Place two tablespoons of salt, four tablespoons of sugar, and two hundred grams of nine percent vinegar into the pan.
- Fill containers with greens with boiling marinade and roll them up.
The recipe for making pickled cucumbers with tarragon is simple and accessible even to an inexperienced housewife.
Delicious preparations are obtained if you add sprigs of red currant, four cloves of garlic, horseradish leaves, currants, cherries, and a dill umbrella to cucumbers with tarragon. Salting is carried out using two tablespoons of salt and one sugar per liter of water. Canning cucumbers in this recipe eliminates the use of vinegar. Tarragon and twigs with red currants are placed on top of the greens. First fill the jars with the vegetable with boiling water, draining it after five to ten minutes. Sugar and salt, bay leaf, and black peppercorns are added to the same liquid. Pour in the vegetables and roll up.
It is worth adding a little vinegar to make the pickles last longer.
For lovers of savory snacks, a simple simple recipe is suitable.
At the bottom of the jars place a little dill, peppercorns, chopped garlic cloves, and black currant leaves. After placing cucumbers with tarragon inside the container, pour boiling water twice. For the last time, pour the water into the pan, add a teaspoon of salt and half of sugar to a liter jar. After this, the marinade is boiled, poured over the cucumbers, adding a tablespoon of nine percent vinegar. All that remains is to roll up the cucumbers with tarragon for the winter and wrap them until they cool completely.
The red pepper pod and cloves also add spice to the preparation. What to add to the jars, what ingredients other than tarragon for pickling cucumbers, everyone decides for themselves, depending on their taste and culinary preferences.
Reviews of pickled cucumbers
Many housewives salted tender greens along with tarragon herb. Everyone liked the recipe for the winter. After all, the preparation turns out to be aromatic, and it’s not a shame to boast about such a cucumber. And tarragon gives the marinade a greenish color, not to mention a pleasant aroma. But when marinating, it is important not to overdo it, put the tarragon in the right amount. After all, a lot of herbs in a jar will make cucumbers bitter; they cannot be consumed in their pure form, only chopped for making sauces and soups. How much tarragon is needed, everyone must determine for themselves, because everyone has different tastes.
