Fantastico Italian-Style Pickles with Herbs, Garlic and Sun-Dried Tomatoes
Aug 06, 2026
Wonderful homemade pickles with an Italian Essence. Easy and fun to make! Thyme, Rosemary & Oregano robustly flavor the pickles with garlic and sun-dried tomatoes. My Fantastico Italian-Style Pickles have so much flavor and better than store-bought. So pretty too!
Also see:
22 Healthy & Creative Summer Cooking Recipes – A Zest for Life
Growing Cucumbers – or found the Perfect Ones at a Farmers’ Market?
Now is the perfect time for this great recipe to jar them up for long storage – or add them when cool to the refrigerator… that’s called “refrigerator pickles.”
My Italian-Style Pickles:
Are adorned with “Italian Seasonings” for a robust and hardy flavor.
- See my DETAILED recipe for how to:
- choose which variety of pickles to use
- How to salt them to remove excess moisture
- Make a Killer Brine – that will infuse the cucumber beautifully
- How to pack the cucumbers in jars – and add the brine
- Use a big pot you have to “can” the pickles for long storage
- OR – cool, and simply add you jarred pickles to the refrigerator (will last 1 -2 months)
Let’s Make Pickles!
From Johnny Seeds (on line) MOJITO Variety
I must have dozens of them!
Mojito cucumbers are a distinct F1 hybrid slicing cucumber variety known for a sweet, citrusy flavor, crisp texture, and bright lime-green skin.
Then – add something heavy – like a full tea kettle or a heavy cast iron pot
Ingredients: Italian Seasonings, Garlic, Pink & Black Peppercorns, Kosher Salt, Sugar, Chili Flakes and Sun-dried Tomatoes. Fresh Thyme and dried Bay Leaves are tucked in at the end (optional but pretty… and adds extra flavor.)
Bring all ingredients to a simmer, stir and ready to use!
The flavor of the pickles will intensify over time – usually reaching a peak balance within 1 to 3 weeks
Fill the jars with the brine… leave 1/2 head space and seal tightly.
They are now ready to “can” – or cool and place in the refrigerator.
Canned jars will last up to 1 year in the refrigerator; placed in the fridge – 1 – 2 months.
What are Italian Seasonings?
- A popular, fragrant variety of dried herbs
- Typically: Oregano, Thyme, Rosemary (used in this recipe) and Mint, Parsley and Marjoram, also used
- Flavors; bold, earthy, minty, floral, pine-like and robust
I MADE MY OWN!
I am growing Oregano, Thyme and Rosemary – so I added to my oven on “dehydrating” setting, and in 1 hour – al dried and ready to use. I dehydrated at 125 degrees on a piece of parchment paper lined cookie sheet.
Now I have plenty of Italian Seasonings for the season!
What type of Cucumbers can you pickle?
- Kirbys are always the first choice, they have thin yet sturdy skins, dense flesh, and small seed cavities, which prevent them from turning mushy in hot brine.
BUT, you can really pickle MANY cucumbers! Best if they contain little or small seeds.
- I have been successful pickling Persian Cucumbers, and these Mojitos. A little less crunchy, but so good!
Enjoy these pickles… Italian style!
Karen
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Fantastico Italian-Style Pickles with Herbs, Garlic and Sun-Dried Tomatoes
Equipment
- 1 large canning pot or tall heavy soup pot
- 3 pint canning jars or 6 half pint canning jars
Ingredients
Cucumbers:
- 4 large cucumbers*, each about 8" long (about 2 pounds; 7.5 cups sliced) I used homegrown Mojito Cucumbers*
- cup kosher salt
- 6-8 cups ice cubes , to cover cucumbers generously
Italian-Flavored Brine:
- 2/3 cup filtered water
- 1/2 cup organic apple cider vinegar, 5% acidity
- 1/2 cup distilled white vinegar, 5% acidity
- 1 1/2 teaspoons Italian Seasonings , (see notes)
- 2 medium garlic cloves, peeled, coarsely chopped
- 1 tablespoon sun-dried tomatoes*, dry packed (not oil packed)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns
- 1 1/2 teaspoons sugar
- 1 teaspoon kosher salt
For adding to jars: (optional)
- 4 small bay leaves
- 4 sprigs fresh thyme
Instructions
See instructions below: how to prepare canning jars
Cucumbers:
- Wash cucumbers well and dry them. Slice 1/4 inch thick with Mandoline or by hand. Place in a large colander.Add 1/2 cup Kosher salt and mix in. Add to clean sink, cover generously with ice. Add a heavy weight on top (full tea kettle or heavy pot. Let stand 2 hours. (Will drain, wash and dry.)
- After 2 hours, rinse cucumbers well and pat dry.Pack them tightly into warm canning jars*.
Make the Italian-Flavored Brine:
- Chop sun-dried tomatoes coarsely, add to a small bowl with water to cover, let stand 10 minutes while you prepare the brine. Do not skip this step.
- Add remaining ingredient to a non-reactive pot. After 10 minutes of soaking, drain sun-dried tomatoes and pat dry – add to brine. Bring to a boil and then simmer briefly, stir so salt and sugar are just dissolved.
- Pour the brine oven the cucumbers – leave 1/2 inch headpiece on the top. (Can use a small knife to encourage ingredients to flow below. Optional: add one bay leaf and a spring of thyme to each jar – using a small knife to push down. (Offers a pretty look and does add extra flavor.)Wipe rims of the jars, secure with lids.See below: How to can the jars.
How to prepare canning jars:
- Wash glass jars and bands in hot, soapy water, then rinse well. Keep washed glass jars warm before filling so they do not crack when hot brine is added. To sterilize: Submerge clean jars in a pot of water with 1 inch of water covering the tops, and boil for 10 minutes.Or – run jars through a heated dishwasher cycle so they emerge clean and hot.*How to keep canning jars warm: 1. Leave in the hot water, remove before adding cumbers. 2. OR: keep jars sitting on the counter filled with very hot tap water, then empty them immediately before filling.
How to can the jars:
- Fill a tall canning or soup pot almost to the top with water. Heat to almost boiling. Carefully add the jars of pickles – they should be covered by ONE INCH of water. Bring to a boil. Cover and boil over low- to medium heat for 10 minutes covered. Remove the top; let stand 5 minutes, then carefully remove the jars to a cooling rack. Let stand until totally cooled.Store in the cupboard for up to one year, or place in the refrigerator if you like them cold.
How to Store:
- Add to a cupboard for up to one year, or place in the refrigerator if you like them cold.
Note: "To make Refrigerator Pickles"
- Refrigerator Pickles are those that are not canned (processed in boiling water.) To make these – follow recipe and refrigerate after brined covered pickles are cool. Place in the refrigerator. These will last 1 – 2 months.
Notes
Homemade: Wash and dry herbs, sun dry on paper towels…yes in the sun’s heat.
Or, place in a dehydrator at 115 – 125 degrees until crisp. (My oven has a “dehydrate” setting.)
What type of Cucumbers can you pickle?
Kirbys are always the first choice, they have thin yet sturdy skins, dense flesh, and small seed cavities, which prevent them from turning mushy in hot brine.
I have been successful pickling Persian Cucumbers, and these Mojitos. A little less crunchy, but so good! This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
