Last modified on: August 21th 2013
Keywords for this recipe:Preparation | Resting | Start to finish |
---|---|---|
36 min. | 4 hours | 4 hours 36 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
35 Kcal or 147 Kj | 3 gr | 6 gr | 0 gr |
2 % | 1 % | 1 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
6 Kcal or 25 Kj | 1 gr | 1 gr | 0 gr |
0 % | <1 % | <1 % | 0 % |
![]() | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Béarnaise sauce, Red mixed pickle, Puff or flaky pastry (pâte feuilletée), Poached eggs, How to prepare cabbage, ... All |
![]() | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare Jerusalem artichokes, Preserved lemons, Potted meat (rillettes), Mackerel rillettes, Foie gras cured in salt, ... All |
![]() | Tarragon: You can get more informations, or check-out other recipes which use it, for example: Baked sea bass fillet with lemon and tarragon, Pork roast with herbs, Hot sesame-cream chicken tartines, Roast cabbage with lemon, Filet mignon with mustard and tarragon sauce, ... All |
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The 7 comments already posted on this recipe
My skill in garden work is close to zero :-(
I am looking forward to harvesting and pickling my own gherkins!
But if you use big one, I think (but not totally sure) that you can cut them in pieces.