Homemade quick pickles, also called refrigerator pickles, that bring a crunchy, tangy, salty, savory, spicy kick to your cheeseburger? Yes. Absolutely. Please stack them high on my cheeseburger please.
These homemade pickles add that extra punch that compliments the rich meaty, fatty flavors of the beef and cheese. Certainly a “must have” for your next cheeseburger project.
But what makes this recipe great is that these are simple "quick pickles" or “refrigerator pickles.” No need to bring out all the equipment needed to process them and make them shelf-stable. Simply slice your produce, prepare the brine, combine everything into a single container, and allow to cool.
You can use these quick pickles once they are cool. But, I recommend chilling them overnight so all the flavors can come together and season the cucumber chips.
And if you want these to be extra spicy, try substituting/adding habañero chiles or other chiles that bring a bit more heat.
Recommended Tools
- Clamp-lid Glass Storage Jars – https://amzn.to/40ufy4C
- Cutting Board (Maple) – https://amzn.to/3ASqNtt
- Mandolin slicer
- Tramontina Tri-Ply Stainless Cookware Set – https://amzn.to/4jmgbnd
- Funnel
Ingredients for Spicy Dill Quick Pickles
- 2 English cucumbers
- 300 ml white vinegar
- 300 ml water
- 50g pickling salt
- 60g cup sugar
- 7 sprigs of fresh dill
- 5 cloves garlic
- 6g crushed red pepper
- 7g whole peppercorns
- 4g mustard seeds
- 1g celery seed
- 1 jalapeno
Directions for making Spicy Dill Quick Pickles
Wash English cucumbers and slice into chips using a mandolin or a sharp knife.
Peel garlic. Lightly smash the garlic with the side of a knife. Leave them whole
Remove the stem from the jalapeno pepper and slice into thin discs. You can leave the seeds in or remove them. It is up to you.
Pack dill, diced garlic, sliced jalapeno, and sliced cucumber into the resealable jar.
Prepare Pickling Brine
In a non-reactive saucepan, add vinegar, water, salt, crushed red pepper, pepper corns, mustard seed, and celery seed
Over a medium heat, bring brine to a boil, stirring frequently.
Pour hot brine into the resealable jar and over the cucumbers. Make sure the cucumber slices are covered while leaving a bit of space a the top of the jar. Allow the jar and contents to cool to room temperature. Once cool, seal the jar and place it into the refrigerator. Place the pickles in the refrigerator overnight to allow the flavors to develop.
Enjoy on your favorite cheeseburger recipe or as a snack.
