TARRAGON CUCUMBER PICKLES
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Provided by Jane Sigal
Categories quick, condiments
Time 30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.
- In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 9 grams
QUICK PICKLES WITH TARRAGON
This is an easy recipe for pickles you can keep in the fridge for a month.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Toss cucumbers with 2 tablespoons salt. Chill 1 hour. Rinse and drain. Combine water, vinegar, pickling spice, 2 teaspoons salt, garlic, dill, and sugar. Stir to dissolve. Add cucumbers and chill in a quart container overnight (or up to 1 month).
RUSSIAN TARRAGON PICKLES
I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.
Provided by Jenny Sanders
Categories Vegetable
Time P1m11DT2h
Yield 2 quarts, 48 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the cucumbers very well.
- Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes.
- Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar.
- Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side.
- Make a brine of the vinegar, salt and water and pour over the cucumbers.
- Seal with sterilized lids.
- Set aside for 6 weeks in a cool dark spot before trying.
Nutrition Facts : Calories 7.3, Sodium 291.9, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 0.2
EASY HOMEMADE PICKLES
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 quarts.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
RASSOLNIK WITH RICE (RUSSIAN PICKLE SOUP)
The traditional version of Rassolnik is made with barley, but often children prefer rice. So this new version became quite popular. Use brined pickles if you can find them.
Provided by Magda
Categories World Cuisine European Eastern European Russian
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
- Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
- Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
- Remove chicken thighs from the broth and cut into thin slices. Discard bones.
- Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
- Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 71.5 g, Cholesterol 108.9 mg, Fat 18.3 g, Fiber 7 g, Protein 36.7 g, SaturatedFat 5.7 g, Sodium 1782.3 mg, Sugar 6.1 g
RUSSIAN DILL PICKLES
Make and share this Russian Dill Pickles recipe from Food.com.
Provided by Tom Lambie
Categories Vegetable
Time 40m
Yield 10 Quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, vinegar, sugar and pickling spice in a sauce pan.
- Bring to a boil and cook until sugar is dissolved.
- Put sprigs of dill and slices of onion in the bottom of each quart jar.
- Cut the cucumbers in chunks and pack into the jars.
- Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.
- Pour on the hot brine.
- Seal jars and hot bath 10 minutes.
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