Rosemary Pickles

In any good detox, you need some “snacks”. Now, you can just buy any old jar of pickles and I probably would have done that for this detox myself if I hadn’t randomly found “pickling cucumbers” at a roadside stand in Murphy, NC when I was exploring with my dog. Plus, typical pickling brine includes sugar and on a detox you want to avoid any added sugars!

Remember, a detox is all about cleansing your body, it is NOT about eating plain bland foods! Put your spice cabinet to work! I didn’t have any dill and I wasn’t interested in buying any just to make pickles with my newly obtained cucumbers. So with a shrug to no one in particular, I reached for the rosemary. Unique and interesting.

Now keep in mind, we aren’t canning the pickles in this recipe, you will need to eat these within a week of making them, which is why I thought it was perfect that the cucumbers were small and I just so happened to have an old jam jar that was the perfect size.

pickle 1


  • Pickling cucumbers
  • 1 clove garlic
  • 1 Tbs dried rosemary
  • 1/2 Tbs Salt (you can add more but I like to go light)
  • White wine vinegar (or distilled or cider will work too)


  1. Cut the cucumbers in whatever shape you like, I went with spears. Cram them into your jar, (don’t be gently, really cram them in), and fill to the top.
  2. Mince the garlic and add to the jar along with the rosemary and salt.
  3. Fill the jar with the vinegar so every pickle is covered. Tighten the lid and give it a good shake. Store in the fridge for at least 24 hours for maximum flavor before snaking on your pickles.

Tip – you can add fresh cucumbers to the same jar as you make space!

Read more about the benefits of pickles:


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