A Recipe from My New Cookbook: Minty Pickles


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My garden grows pickling cucumbers and varieties of mint—spearmint, peppermint, chocolate mint, apple mint, you name it—like it grows weeds. Each harvest, I’m left with pounds and bunches, respectively. One season, I paired them together and the refreshing combo rejuvenated ordinary pickles.

These Minty Pickles are in my new cookbook Food Gift Love and I love them too much. They complement all sorts of cuisine—from beef burgers to lamb burgers to hot dogs, sandwiches, and really spicy food (they’re great with fiery Indian food). They add a unique spark to a typical taco bar—toss them into soft corn tortillas filled with beans or roasted meat. Equally wonderful, these pickles provide joy eaten from the jar during snack time.

To create a sleek visual effect, stack the cucumber slices in the jars in an orderly design, either all vertically or in a pattern. When herb season is in your favor, switch up the mint for a few springs of thyme or oregano or fennel fronds. By playing with the herb accent, you can customize them for your table or your recipient.

MORE: Join my Cookbook Launch Committee and get a free cookbook!

Minty Pickles // eatboutique.com

Minty Pickles

Makes: 2 pint jars


  • 3 (about 1 pound) pickling cucumbers, washed
  • 2 to 4 sprigs mint, rinsed and patted dry
  • 2 cups white wine vinegar
  • 1/2 cup granulated sugar
  • 1 tablespoon white, pink, or black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 scant tablespoon cumin seeds
  • 1 tablespoon fine sea salt
Special Equipment
  • 2 pint jars with airtight lids, sterilized
  • Wide-mouth funnel


  1. Slice the cucumbers into 1/8-inch slices (up to 1/4 is fine too) and divide them evenly between your jars. Nestle 2 sprigs of mint into each jar, or nestle only 1 sprig if you’re leery of too much mint intensity. One sprig is refreshing, and 2 sprigs is very minty (in a good way).
  2. In a medium pot over medium-high heat, combine the white wine vinegar, sugar, peppercorns, mustard seeds, cumin, and salt. Bring to a boil and, once the sugar has dissolved, remove from the heat.
  3. Place a funnel on each cucumber jar and ladle enough liquid into each jar to leave 1⁄4 inch of headspace—be careful, it’s hot. Tap the jar a few times to loosen any air bubbles. Top off with any extra liquid. If you have a little leftover liquid, pickle some veggies hanging out on your counter (Swiss chard stems, perhaps?) or discard.
  4. Seal the jars and place in the fridge to marinate at least 3 days, then they’re ready to eat. These pickles keep in the fridge up to 3 months or longer.
  5. Alternatively, you can process these immediately after sealing in a water-bath canner 10 full minutes and store up to 1 year in your pantry.


  • Glass jar with airtight lid
  • Rubber band
  • Paper
  • Pickle fork (optional)


  1. Add your pickles to a clean jar. Wipe the rim and seal. Slip a rubber band around the jar. Write a label on a paper rectangle, and slide it between the rubber band and the jar. Add a pickle fork (if using).
Photos taken by Heidi Murphy and styling by Catrine Kelty.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.