TT DC | Market Burger Pickles 


| Recipes | Erin Hartigan

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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 1 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.

  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Market Burger 145 W Main St Purcellville VA 20132 540-751-1145
Close Button
Love to cook?
Tasting Table Join