To learn more about this recipe, click here to read the related story, "Burger Beat," in our D.C. edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then sign up free for Tasting Table's Chefs' Recipes edition now.
Market Burger Pickles
Yield: 5 cups
Cook Time: 5 minutes, plus 1½ hours cooling time
- INGREDIENTS
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.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
