Remove the skin from the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon.
Cut the halves diagonally into pieces that are not too small. Caramelize sugar in a dry saucepan, being careful not to let it get too dark….
Extinguish with vinegar. Add mustard seeds and tarragon, season with salt and pepper and stir well. Add the cucumber pieces and stew on low heat until not too soft. Finally, thicken with a little cornstarch.
Tips from grandma:
To remove the bitterness from cucumbers, you can spread them, cut into slices, on kitchen roll and season with salt. After 20 minutes, dab the water off the cucumbers and continue processing them as usual.
When peeling cucumbers, always peel from the flower to the base of the stem. At the stem end is the bitter juice, which is distributed throughout the cucumber by incorrect peeling.