TT DC | Market Burger Pickles 

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To learn more about this recipe, click here to read the related story, "Burger Beat," in our D.C. edition. 

Market Burger Pickles

Yield: 5 cups

Cook Time: 5 minutes, plus 1½ hours cooling time

  • 1½ cups rice vinegar

    4 tablespoons granulated sugar

    2 tablespoons kosher salt

    1 teaspoon dried red pepper flakes

    2 whole cloves

    2 bay leaves

    1 tablespoon yellow mustard seeds

    3 medium cucumbers, thinly sliced

    1 small yellow onion, thinly sliced

    3 cloves of garlic, peeled and sliced

    1 bunch fresh dill


1. In a small saucepan set over medium-high heat, combine the rice vinegar, ¾ cup water, the sugar, salt, red pepper flakes, cloves, bay leaves and mustard seeds and bring to a boil, stirring occasionally, until the sugar dissolves, about 2 minutes. Cover the pan and remove from the heat. Set aside for 30 minutes.

2. In a sterile 5-cup glass jar, place the cucumbers, onion, garlic and dill. Set aside.

3. Place the saucepan over medium-high heat again and return to a boil. Pour the liquid over the cucumber mixture and set aside to cool completely, then cover and refrigerate until chilled. Refrigerate for up to 6 days.

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