Homemade sliced pickles in a glass jar with dill, garlic, peppercorns and mustard seeds on a wooden chopping board

Burger Pickles

Crunchy, tangy homemade refrigerator pickles with garlic, dill, mustard seeds and a little chilli kick. They only take a few minutes to prepare, but taste best after resting in the fridge overnight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 days
Total Time 5 days 30 minutes
Servings: 40
Course: BBQ, Burger Topping, Side Dish, Snack
Cuisine: Backyard BBQ, BBQ
Ingredients Equipment Method

Ingredients
  

  • 4 med Lebanese Cucumbers
  • ½ cup Water
  • 1½ cup White Vinegar
  • 1 tbsp Salt Flakes
  • 1 tbsp Sugar
  • 2 med Garlic Cloves
  • 2 tsp Whole Black Peppercorns
  • 2 tsp Yellow Mustard Seeds
  • 1 tsp Dried Dill Fresh dill can be used instead of dried dill. Use approximately 1–2 fresh sprigs.
  • 2 dried Chillies Add or remove the dried chillies depending on how spicy you like them.
  • 2 med Bay Leaves

Equipment

  • 1 800ml Jar
  • 1 Small Pan
  • 1 Small Whisk
  • 1 1 Cup Measurer
  • 1 ½ Cup Measurer
  • 1 1 Tablespoon Measurer
  • 1 1 Teaspoon Measurer

Method
 

Preparation
  1. Wash the cucumbers thoroughly.
  2. Slice cucumbers (approx. 5 mm thick) or use a mandoline on its thick setting.
Heat
  1. Add the water, white vinegar, salt, sugar, peppercorns, mustard seeds and dill to a small saucepan.
  2. Place the saucepan over medium heat and gently heat the brine, stirring occasionally, until the salt and sugar have completely dissolved. Allow it to heat for another minute or two to give the peppercorns and mustard seeds time to release some of their flavour into the brine. Do not allow the mixture to boil.
  3. Remove the saucepan from the heat and allow the brine to cool completely.
Jar
  1. Place the sliced cucumbers into a clean glass jar with the garlic, dried chillies and bay leaves.
  2. Pour the cooled brine and spices over the cucumbers, making sure the cucumber slices are fully submerged.
  3. Seal the jar and refrigerate for at least five days before eating. The flavour will continue to develop as the pickles sit.
Pieter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating