"These quick-pickled vegetables are great summer treats on leafy salads or sandwiches."
Howard Lee Puckett
Makes 2 cups
The winning, flavorful combination of rosemary and sage imbues a subtle taste to these unique pickles. Also works great with green or yellow zucchini.
• 1 small red or white onion, thinly sliced OR 1 1⁄4 cup chives, chopped
• 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 ¼-inch rounds. Tightly pack sliced cucumber and herbs in a 16-ounce clean glass jar until about ¾ full.
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.
Freelance journalist and photographer Letitia L. Star has written more than 1,000 published articles, including many reflecting her enthusiasm for herbs and gardening.
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4 Recipes for Quick Pickles