Rosemary & Sage Lemon Pickles

Looking for a recipe to ease you into autumn? These yummy quick pickles are it.

4 cloves garlic, peeled

2 large shallots, thinly sliced

4 cups baby cucumbers,
sliced into 1/4 inch circles

6 ribbons of lemon zest
(use a vegetable peeler)

6 sprigs of rosemary (2-inch-long pieces)

6 sage leaves

1 1/2 cups apple-cider vinegar

3 tbsp pickling salt

3/4 cup water

3/4 cup white sugar

2 quart jars

Divide the garlic evenly between 2 freshly washed quart jars. Next, layer in the shallots, cucumber slices, lemon zest, rosemary and sage, leaving a finger-width of space at the top of each jar.

To a large pot, add the vinegar, salt, water and sugar. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt. Remove the boiled brine from the heat, and carefully ladle it over the cucumbers to cover. Pop on the lids, allow to cool and then refrigerate for 4 days before serving. Store in the fridge for up to 2 months.