Pickles are one of those things that seem scary to make until you bite the bullet one day and realize that it isn’t nearly as bad as it seems. These pickles don’t require any canning, but as a result, they won’t be shelf-stable and should always be kept in the fridge. The hardest part of this recipe is waiting for the flavour to fully develop! If you want to kick start the flavouring, you’re welcome to add more of the spices to saturate the pickling liquid faster. My biggest piece of advice is to make the liquid in a well-ventilated room (such as a kitchen with the window open, or hood fan on) as the evaporated vinegar smell can be bothersome.

1 litre // 33 fluid ounce jar, washed thoroughly and dried
600g // 21 oz mini cucumbers (Lebanese or Kirby work well)
15g // 2 tbsp dill seed
11g // 1 tbsp mustard seed
3g // 2 tsp red pepper flakes (optional)
3 garlic cloves, peeled and slightly smashed
250ml // 1 cup white vinegar
250 ml // 1 cup water
20g // 1 tbsp salt (either pickling, Himalayan, or kosher salt will do)

Thoroughly wash the cucumbers and pat dry. Cut off the stem and ends of the cucumbers. Slice into whatever shape and size you want, either slices, coins, or spears, or left whole, keeping in mind that the thicker the slices, the longer they will take to fully pickle.

Add the dill, mustard, pepper flakes (if using), and garlic cloves into the bottom of the jar and pack tightly with the cucumbers. You ideally want the pickles in tight enough that they won’t float up to the top when you add the liquid, but not so tight that bruise the cucumbers.

Place the vinegar, water, and salt in a small saucepan over high heat, bringing it to a boil to ensure the salt has fully dissolved. Pour the hot brine over the cucumbers, gently moving the jar to allow all the liquid to settle around the cucumbers until the jar is nearly full.

Let the jars cool at room temperature. Once cool, put on the lids and transfer into the fridge. The flavour gets better with time, but let them sit at least 72 hours to 1 week before tucking in.

Looking for a quick and easy burger sauce that uses some of your delicious homemade pickles? Then look no further! Inspired by the Dead Hippie sauce from MeatLiquor in London, This sauce comes together in less than 5 minutes and makes every burger so much better.

30 ml // 2 tbsp Mayonnaise
10 ml // 2 tsp Yellow Mustard
1 medium shallot (approximately 2 tbsp), finely chopped
2 tbsp Pickles, finely chopped

Mix all together and let sit for a couple of minutes for the flavour to come together. Enjoy on burgers, fries, sandwiches, etc!