House Pickles

Sage and Rosemary Quick Pickles

Inspired by Letitia L. Star

Course Side Dish, Snack
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 cups
Author Cindy Campbell


  • 2 cups cucumber sliced
  • 2 to 4 sprigs rosemary
  • 4 to 8 sage leaves
  • 1/3 cup cider vinegar
  • 1 tablespoon kosher salt
  • 1 cup cold water


  1. Slice cucumber into ΒΌ-inch rounds. Stack cucumbers and herbs in a container of your choice.
  2. Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.
  3. Add cold water to this mixture and let cool. Pour cooled liquid in jar to cover cucumbers and herbs. Add more cold water if necessary. Leave room at the top. Refrigerate for about an hour until chilled.