Sandwich Pickles
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!
Ingredients
- 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
Instructions
- 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).
Nutrition
Serving: 1serving | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Fiber: 1g | Sugar: 1g