Get ready to tantalize your taste buds with these Herb-Infused Pickles, an aromatic delight that elevates the humble pickle to artisanal heights. Loaded with the fresh flavors of thyme, bay leaves, and rosemary, this recipe is perfect for those looking to add a flavorful twist to their homemade pickles. Pair them with artisanal cheeses or serve them alongside a robust sandwich for a taste of herby heaven.
Wash and slice the cucumbers into spears or rounds, depending on your preferred pickle shape.
In each sterilized jar, place 2-3 sprigs of fresh dill, a sprig of thyme, a bay leaf, a sprig of rosemary, a few garlic cloves, and a pinch of black peppercorns.
Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of headspace at the top.
In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a boil, stirring to dissolve the salt and sugar.
Pour the hot brine over the cucumbers, ensuring they are completely submerged. Leave a small space at the top.
Seal the jars with lids and let them cool to room temperature.
Once cooled, refrigerate the jars for at least 8 hours, or overnight, to allow the flavors to develop.
Serve these aromatic pickles as a tangy snack, a sandwich staple, or a delightful addition to any cheese board.