Burger Pickles
These quick pickled cucumbers are crisp, tangy and lightly sweet. They’re ready to enjoy after 24 hours and become even more flavourful over the following few days.
Ingredients
- 1 Lebanese cucumber thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup water
- ½ tsp salt
- ½ tsp maple syrup or honey
- ½ small garlic clove thinly sliced
- ¼ tsp mustard seeds
- ¼ tsp black peppercorns
Instructions
- Thinly slice the cucumber and pack it into a clean jar.
- Add the sliced garlic, mustard seeds and black peppercorns to the jar.
- Add the apple cider vinegar, water, salt and maple syrup or honey (if using) to a small saucepan. Heat gently until the salt has dissolved.
- Carefully pour the warm brine over the cucumbers, making sure they are completely covered.
- Allow to cool, then seal the jar and refrigerate.
- The cucumbers are best after 24 hours, but their flavour will continue to develop over the next few days.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Apple cider vinegar: Choose a plain apple cider vinegar with no added sugar, flavours or other additives.
- Maple syrup: Use pure maple syrup with a single ingredient, or swap for raw honey if preferred.
- Mustard seeds: Use plain mustard seeds without added seasonings or preservatives.
- Salt: Choose a simple salt without added flavourings or unnecessary additives.