These sandwich pickles are made with cucumbers, salt, rosemary, thyme, oregano, and pink peppercorns. Perfect for sandwiches–but don’t stop there. Think burgers, hot dogs, salads, even a bloody Mary!
Admit it, you’ve probably been eating the same tired, jarred, sliced sandwich pickles for as long as you’ve been eating sandwiches. You know you can do better. If ever a pickle were destined to grace your burger, this is probably it. Don’t let your burgers have all the fun—slide these tart and herby sandwich pickles into even your silly little ham and cheese. It deserves this pickle.–Samuel Monsour and Richard Chudy
- Quick Glance
- 25 M
- 2 D
- Makes 1 pint
- 1 large English or other seedless cucumber
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 cups cold water
- 1 tablespoon sea salt
- 1 tablespoon granulated sugar
- 1 tablespoon whole pink peppercorns
- 1. Trim the ends from the cucumber and cut it crosswise into 3 sections. Stand each section upright and slice it lengthwise into 1/8-inch-thick (3-mm) slabs.
- 2. Pack the slabs or slices of cucumber and the oregano, thyme, and rosemary in a 1-quart (946 ml) nonreactive container with a tight-fitting lid.
- 3. Pour the water, salt, sugar, and pink peppercorns into a different jar that also has an airtight lid. Shake the mixture until the salt and sugar are fully dissolved, about 1 minute. Pour the pickling liquid into the container with the cucumber and herbs and jiggle it around a little to release any air bubbles. Seal the jar and refrigerate immediately for at least 3 days—and preferably 4 days—before trying them to allow the flavors time to permeate the pickles. These will keep in the refrigerator for up to 1 week (although we’ve not been able to make them last that long).