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 |
207 Kcal or 867 Kj | 17 gr | 35 gr | 0 gr |
10 % | 6 % | 3 % | 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, Cervelle de Canut, Provençal remoulade sauce, Beurre blanc sauce, Red mixed pickle, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, Preserved lemons, Roast potatoes "à la provençale", Potted meat (rillettes), French bean salad with vinaigrette , ... All | |
Tarragon: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Filet mignon with mustard and tarragon sauce, Little vegetable omelettes, Baked sea bass fillet with lemon and tarragon, Chicken breasts with tarragon, ... All |
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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.