Rosemary Pickles

My mother-in-law is from Northern Minnesota, and she visits us every year for a bit. Preparing for bitter winters, she spent many autumn days canning vegetables. During one of her recent visits to California, she prompted me to put together a batch of pickles. We are very pleased with our recipe.


12 1 pint jars
1 medium sweet onion, sliced thinly
12 cloves of garlic, gently smashed
12 sprigs of fresh rosemary
8 large cucumbers, scrubbed, and chopped into 1 cm discs
7 cups water
7 cups apple cider vinegar
1 1/4 cup sugar
3/4 cup kosher salt
2 tbsp pepper flakes

Rosemary Pickles


1. Place a few slices of the onion, 1 clove of garlic, and 1 sprig of rosemary into each jar. Then place cucumber discs in each jar filling to the top. Place remaining onion on top of cucumbers.

2. Combine the remaining ingredients in a large pot on the stove, and simmer until the sugar is dissolved. Pour over cucumbers until liquid fills the top and secure with lid.

3. Store in refrigerator for 72 hours, and then enjoy!

4. Cut 6 inch diameter rounds of different patterns of fabric to place on lid, and secure personalized tags with twine. These make terrific gifts for luncheons, etc.

Keep pickles refrigerated.

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