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Burger Pickles

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Ingredients

Makes 600 ml

  • 1 whole cucumber

  • 20g salt

  • 240ml cider vinegar

  • 120g soft light brown sugar

  • 1 tsp yellow mustard seeds

  • 1/2 tsp ground turmeric

  • 1/2 tsp dried dill

Method

Firstly chop the cucumber into half centimetre rings and place in a colander, cover with the salt and mix before leaving for 1 hour to draw out some of the water. This will help the pickles preserve for longer as the vinegar will be less diluted as well as help maintain crunch.


After an hour wash and pat dry the cucumber slices before starting on the pickling liquid. Put the vinegar, sugar and spices into a pan and bring to a simmer stirring to disolve the sugar. Once done leave simmering for a minute before taking off the heat.


Into a steralised jar pack in the cucumber then pour over the hot pickling liquid. Seal and store in a cupboard for a fortnight before popping on a burger and enjoying.

This cucumber burger pickle recipe is going to split opinion, some people love them some hate them. I fall in the love them camp so have been making my own for a while and this is my favourite recipe. The taste is super close to the classic ones we all are probably thinking about, so much more than shop bought.


The added bonus is you can play with the spices, try adding a bit of chilli pepper for a spicy kick.

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