A non -obvious addition to pickled cucumbers that a handful of people uses is a tarragon. This spice is not so popular in Polish cuisine, which is a pity. Thanks to it, the preparations gain an aromatic, slightly anise taste with a herbal note. It also matches other dishes.
Estragon is worth adding to pickled cucumbers, if we got bored of a classic recipe and we want to introduce some news into silage, and thus surprise the family. The spice will slowly penetrate the preparations, giving them a herbal, slightly spicy taste.
Estragon harmonizes great with other spices in pickled cucumbers. Fits fennel, horseradish, garlic, bay leaves, allspice and mustard. The whole creates a expressive composition, perfectly emphasizing the taste of silage.
In addition, this spice is anti -inflammatory and stimulates digestion. Thanks to it, cucumbers not only taste great, but also support health.
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It’s best to use fresh tarragon leaves for pickled cucumbers, because they will slowly release their taste during fermentation. For this purpose, chop them and add 1 tablespoon to jars. Let’s not exaggerate with their quantity so that they do not overwhelm the taste of the products themselves.
We add this spice to the upper layer of the dish, above the horseradish or dill list. It must be just below the lid, so that the taste is evenly distributed to the entire silage and the lagoon.
Estragon can be seasoned. It goes perfectly with poultry and venison. It is worth making a sauce with it, combining it with cream and garlic.
It also matches soups and broths, giving them a herbal note. Finely chopped leaves are worth adding to salads, especially those with tomatoes and cucumbers. We also recommend seasoning with scrambled eggs, egg omelets and cottage cheese.
Fresh tarragon leaves should be closed in vinegar, which will be perfect for dressing and marinades. You can also pour boiling water and brew for 7 minutes to gain an infusion.
