For this recipe, you want to begin by sterilizing your jar tops in boiling water for ten minutes. Make sure if you are using a glass mason jar, to clean it out with hot water thoroughly. Just like our Spicy Cucumber Pickles, we are re-making the recipe using different flavor profiles.
2 cups cider vinegar
1 cup white vinegar
1 cup water
Inside your Jar:
black pepper corns
- Bring your pickling liquid to a boil. Add your preference of salt. I like my pickling liquids to taste just a tiny bit less salty than fresh salt water.
- Slice up as many pickles as you can to fit in your container of choice.
- Peel as many or as little garlic as you want in your jar. I’ve found that adding raw garlic to your pickle batches does not change the overall flavor profile to garlic. I suggest using 5-7 medium sized cloves per quart.
- Add desired amount black pepper corns: (dependent on the size of your container)
- Mild | 7-15 pepper corns
- Medium | 15-35 pepper corns
- Hot | 35 or more pepper corns
- Next peel back desired amount of rosemary leaves. I find that with resinous herbs, the more you add, the more bitter your batch becomes.
- Pour hot pickling liquid into your jar previously filled with your fresh ingredients and aromatics. If you have any vinegar left over make sure to put it in its own glass jar and save for your next pickling!
- Let your jar come to room temperature on your counter.
- Seal your jar and stick in the fridge.
I advise you taste your pickles at different times after you’ve made them. As time goes on you’ll notice a variance in flavor.
Other Food Pairings:
Feel free to add or swap any of the listed items to your rosemary pickles!
- Lemon/Orange Peel (without pith)
- Bay Leaf
- Sliced Onions