Tarragon (tarragon) for pickling cucumbers: a simple recipe for the winter with photos and videos

You get bored with 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, how to cook it.

Meet tarragon

As soon as this herbaceous plant is not called - tarragon, tarragon wormwood, dragon grass. The homeland of shoots with a pungent taste and pleasant aroma are Asian states. The Mongols actively use spicy herbs in their dishes.

Tarragon is a shrub with straight and long stems, on which sharp leaves without petioles are located. Several forms of tarragon have been identified, including Russian, ordinary, French.

The benefits of the herb in its rich composition. Among the main substances are vitamins of groups 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;
• removal of excess fluid from the body;
• inhibition of aging processes;
• cancer prevention;
• prevention of beriberi;
• improvement of the state of the nervous system, bringing it back to normal.

If you have a toothache, you can chew tarragon leaves and it will subside. And with tarragon tea, helminths are expelled from the intestines, toxins and toxins are removed.

To whom tarragon is contraindicated

An overdose of tarragon-based products will cause nausea, vomiting, and diarrhea. Hallucinations and dizziness may appear. It is absolutely impossible to use spicy tarragon leaves for children, people with gastritis, stomach ulcers. For pregnant women, the herb can be beneficial during childbirth, stimulating uterine tone, or harm in the form of premature birth.

The use of herbs in cooking

Cookers have found a use for fragrant tarragon leaves. The French variety is used more often to give meat and vegetable dishes a tart flavor. Dried grass is added to ready-made soups, broths. It gives an interesting taste to drinks, including alcoholic, carbonated.

You can add a special vinegar based on tarragon. It is prepared for marinade when pickling cucumbers and other vegetables. Grass gives aqueous solutions a beautiful emerald color.

Cucumber Pickle Recipes

S alting of cucumbers usually takes place when crispy greens begin to be massively removed from the beds. It is necessary to prepare them for the winter on time, then when they are s alted they will be crispy and strong. And the taste will depend on what is added to preserve the cucumbers, what herbs, spices.

Here is a simple recipe for s alting without sterilization.

1. In well-washed three-liter jars put ten peas of allspice and a sprig of tarragon on the bottom.
2. After that, small cucumbers are placed tightly. To make them better s alted, cut off their ends on both sides.
3. Pour boiling water to the brim of the jar, covered with a metal lid.
4. 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.
5. Put two tablespoons of s alt into the pan, four tablespoons of sugar, two hundred grams of nine percent vinegar.
6. Boiling marinade fill containers with greens and roll them up.

The recipe for pickled cucumbers with tarragon is simple, accessible even to an inexperienced hostess.

Delicious preparations are obtained if you add sprigs of red currant, four cloves of garlic, leaves of horseradish, currant, cherry, dill umbrella to cucumbers with tarragon. The ambassador is carried out using two tablespoons of s alt per liter of water, one - sugar. Canning cucumbers in this recipe excludes the use of vinegar. Tarragon and sprigs with red currant berries are placed on top of greens. Pour the jars with the vegetable first with boiling water, draining it after five to ten minutes. Sugar and s alt, bay leaf, black peppercorns are added to the same liquid. Pour vegetables and roll up.

Worth adding a little vinegar to make the pickles last longer.

For lovers of spicy snacks, the usual simple recipe is suitable.

At the bottom of the jars put a little dill, peppercorns, chopped garlic cloves, black currant leaves. After being placed inside the container, cucumbers with tarragon are poured twice with boiling water. For the last time, water is poured into a saucepan, a teaspoon of s alt and half of sugar are added to a liter jar. After that, the marinade is boiled, cucumbers are poured, adding a tablespoon of nine percent vinegar. It remains to roll up cucumbers with tarragon for the winter and wrap them until they cool completely.

Gives sharpness to the workpiece and a pod of red pepper, cloves. What to add to the jars, what ingredients besides tarragon for pickling cucumbers, everyone decides for himself, depending on taste, culinary preferences.

Pickled cucumber reviews

Many housewives s alted tender greens along with tarragon grass. Everyone loved this winter recipe. After all, the preparation turns out to be fragrant, it is not a shame to boast of such a cucumber.And tarragon gives the marinade a greenish color, not to mention a pleasant aroma. But when pickling, it is important not to overdo it, put the tarragon back to normal. 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 himself, because everyone has different tastes.

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