• 3 sage leaves

  • 1 sprig mint

  • 1 sprig rosemary

  • 1 (1-inch) piece fresh ginger

  • 1/4 teaspoon turmeric powder

  • Juice of 1 medium orange

  • 1 cup club soda (or water)

  • 1 tablespoon Mother Earth Organic apple cider vinegar

  • 1 tablespoon honey

  • 1 to 2 teaspoons digestive or aromatic bitters



  • Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)

  • Prepare the cucumbers and onion. Wash and dry the cucumbers. Thinly slice into 1/4-inch thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.

  • Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.

  • Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.

  • Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.

  • Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.

  • Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.

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