ROCOTO Quick Pickles

If you are in search of a great quick pickle, look no further, ROCOTO pickles are one of the best we've made. We've even toyed with the idea of selling them, but we'll let you in on the secret recipe.. for now!

Rocoto Pickles

- 1/2 Cup ROCOTO
- 3 Cups White Distilled Vinegar
- 1/2 Cup Water
- 1.5 - 2.5  TBL Salt (To taste)
- 1/3 Cup Honey (To taste)
- 5 Baby Cucumbers, sliced

1. Add all ingredients but the cucumbers into a pot over high heat, bring to rapid boil.
2. After boiling to make sure everything is dissolved, shut off the heat and let sit for 5 minutes.
3. Pour over your sliced baby cucumbers in a mason jar or bowl.
4. Let cool for a little bit and place in fridge for 3-6 hours before eating.
Keep in fridge and eat within two weeks.


  • Hi Daniel Mock – Herbs are optional; we like thyme, rosemary and/or dill. But the pickles are great without – we used them mostly to dress up the photo :)

    Daniel Fisher
  • Thanks for sharing. I noticed that there are some herbs in the picture yet no mention of them in the recipe.

    Daniel Mock

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