Tarragon Cucumber Pickles Food

QUICK PICKLES WITH TARRAGON

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

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.

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

Steps:

• Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
• Combine all ingredients except flower confetti and refrigerate.
• Whisk together all ingredients and refrigerate.
• Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

EASY HOMEMADE PICKLES

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.