A definite favorite in our home!
The flavorful combination of rosemary and sage infuse a subtle taste to these unique pickles.
1 small red or white onion, thinly sliced
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 1/4-inch rounds. Tightly pack sliced cucumber and herbs in a clean 16-ounce glass jar until about 3/4 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 as necessary. Leave room at the top. Refrigerate for about 1 hour until chilled.Makes 1 cup.