No barbecue should be without pickles, it’s sort of an unwritten law of backyard barbecue entertaining.  Homemade pickles add intrigue and maybe even an element of (dare I say…) gourmet sophistication to your simple backyard barbecue. Not only are homemade pickles (pickled cucumbers, to be specific) delicious, they’re also an excellent point of interest.  Pickling is an easy (really really easy, I promise) technique to learn, and a fabulous conversation starter. Rather than having your nosey neighbor and super old Great Aunt Fanny talk about exceptionally boring stuff, they’ll be saying, “You made your own pickles? Oh how fancy! …” and so on and so forth. Plus, it only takes about fifteen minutes of actual “work”, though I wouldn’t really call it work. The hardest part, I’d say, is trying not to cry while cutting the onions. I’m genuinely terrible at that.

Homemade, of course, also allows for customization of flavors, quality of ingredients and adds a unique freshness that you really just can’t get from a jar. These pickles are savory and salty but also sweet and spicy. What more could you ask from a food? Pickles are an epic journey of flavor in just one tiny little (did I mention low calorie, fat free, gluten free, vegan?) bite! They’ll leave an inspiring impact with highly unique, tangy flavor and crisp lightness and freshness. The balance of acid and spice and sweet is truly, in my opinion, incomparable perfection. The best and most impressive part is that it’s packed into such a teeny tiny, iddy-biddy, little sliver of cucumber! Can you think of any other food like it? It’s fantastic!

No wonder pickling is one of the oldest ways to prepare and preserve food. It’s genius in its efficiency, meaning that the technique and preparation are so simple yet yield maximum amounts of multi-dimensional flavor. It’s one of the smartest techniques that I can think of.

These particular pickles take your ordinary hamburger or hot dog or veggie burger or tofu-dog (etc.) to an astronomical dimension of awesome (ok, maybe I’m glorifying a bit here, but it’s hard not to…they’re really good!). Add some sharp cheddar cheese and a fried onion ring to a toasted bun with some homemade green tomato ketchup and forget about it because you (and I) are now in food heaven. I don’t even need the burger by that point, since the burger is just a vehicle for awesomeness. See? This is what happens when you’re a vegetarian. Suddenly the little things like condiments and garnishes become the center focus of the dish. The burger? I’m sure you can figure that part out for yourself.

If you like your pickles a little sweeter like bread and butter pickles, add another quarter cup of sugar (half a cup total). If you like your pickles a little more spicy, add a couple more Serrano chiles to the mix. The chiles are whole, so they add only a little heat; they’re not shockingly spicy by any means just deliciously perfect and warm to balance out the natural cool-crispness of the cucumber. The kids won’t even notice the spice, in my opinion. I added some fresh dill to the original recipe and reduced the sugar by half, just because I love salty-sour-tangy dill pickles with just a hint of sweetness and zest as an all-American staple to a fourth of July barbecue. I fully encourage you to adapt this recipe to your liking.

Hope you all have a wonderful, safe and happy Fourth of July!

p.s. THE GIVEAWAY WINNER IS ERIN @ Dinners, Dishes and Desserts! Please e-mail me your continental US mailing address at KatefromScratch@gmail.com in order to expedite shipping (less time tracking you down ;)).  Congratulations Erin and thank you to all who participated. There will be more opportunities to win other giveaways in the near future. Please be on the lookout for that.  Thank you!

Burger Pickles

Adapted from “Burger Pickles” recipe by Susan Feniger

  • 3 tbsp. canola or other neutral flavored oil
  • 3-4 Serrano chiles, whole (one ounce)
  • 7 garlic cloves, whole (one ounce)
  • 1 1/2 white onions, julienned (6 ounces)
  • 1 cup cider vinegar
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 2 tbsp. kosher salt
  • 1 tsp. cumin seed
  • 2 pounds Persian or baby (or other choice) cucumber sliced in rounds of desired thickness
  • 1 tbsp. chopped, fresh dill

1. Place deep sauté pan over medium high heat. Add oil, chiles, onion and garlic to flash fry. When skin blisters on the chiles and the onions and garlic start to get a bit of color on them, remove from heat and drain the oil from the mix.

2. Place fried ingredients in medium saucepot over medium high heat. Add vinegar, water, sugar, and salt and cumin seed. Bring to boil.

3. Pour pickling liquid over cucumbers in a clean glass container and top with fresh dill. Cover and bring to room temperature, then refrigerate. Pickles will be ready in approximately 3-5 hours, depending on the thickness of cucumber slices.

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21 Responses to Burger Pickles

  1. [...] I was really excited when I read this Burger Pickle post over at Kate From Scratch, which is a fun and entertaining blog to read.  I made these a couple [...]

  2. Sheila says:

    How long will these keep in the refrig? And how long would they keep out of the the refrig ?
    Thanks, these sound great!

    • If properly vacuum sealed, they’ll last for years. Once that seal is broken though, they must be refrigerated.

      Otherwise, keep in the refrigerator, in air tight container, covered and keep the dish immaculately clean (i.e. don’t take a bite off a fork and then stick it in the pickle dish to scoop out a pickle) – if this method is used, they’ll supposedly last for a couple months. I of course being a worry wort only kept them and used them for about 3 weeks – used them in a lot of recipes.

      Hope that helps!

  3. I’ve been getting lots of cucumbers from my csa, so making pickles is perfect. Love the serranos in these!

  4. Yumm! I looove pickles :)

  5. Manu says:

    Yum! What a great idea! I love pickles, yet i have never made my own! I love these!

  6. Tiffany says:

    I’m totally inspired to make pickles now!

  7. Love these! My hubby would agree that you can’t have BBQ without pickles, I’m sharing this with him now!

  8. Becky says:

    Kate,
    These pickles look yummy and I can taste them on my burger now. Perfect for the 4th of July. Thanks for stopping by my blog.

    Congrats on the Top 9!

  9. Yeah for the cookbook – I am excited! Great job on the pickles. If I like pickles, I would be trying this for sure!

  10. Ann says:

    Congratulations on making the Top9 – the pickles look amazing!

  11. Sabrina says:

    I love this recipe! and your blog is wonderful! congrats on the top 9!

  12. [...] Burger Pickles by Kate From Scratch.  I could easily make a meal out of pickles.  I love them, and these look fantastic. [...]

  13. Gourmantine says:

    Hmm, I love homemade pickles, especially the freshly made ones! There’s just something about the acidy crunch about them and still the little fresh taste that’s totally addictive!

  14. Oh YUMMO! I could sit back and pop those one by one… I don’t even need a burger! :))

    Congrats on Top 9!!

  15. Peggy says:

    I actually just picked up a bunch of small pickling cucumbers from the Farmer’s Market yesterday – and now I don’t have to scour the web for a good recipe, because I’ve found it right here =)

  16. Connie says:

    Your posts are really making me miss having an outdoor grill! Its really strange, I’ve always seriously loved pickles since I was a kid, but never made them. I think I may have to give these a shot, because they look and sound splendid. Thanks for posting this and have a great holiday!

  17. Liz says:

    My dad is coming for the holiday weekend…and he’s a maniac for pickles. I may have to see if I can spy some pickling cucumbers at my produce market. Looks like a wonderful recipe, Kate!

  18. Oh these are perfect for this weekend of grilling! Thanks for sharing Kate!

  19. Wow! You made your own pickles! Great job, Kate! Love it… I should try this sometime… Thanks for sharing :)

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