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Sandwich Pickles

A small glass jar filled with sandwich pickles, rosemary, and thyme.
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!
Samuel Monsour and Richard Chudy

Prep 25 mins
Rest 3 d
Total 3 d 25 mins
12 servings | 1 pint
13 kcal


  • 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


  • 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.
  • 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.
  • 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).