Let's Start with a pickle

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Hamburgers sometimes have pickles. Life too!


Problems are usually referred to as “pickles”. We will run into problems. But, thankfully, we are talking about a literal pickle for our hamburger.


We will start building our hamburger form parts, and we need raw materials for that, they have to be processed and shaped into useful parts for our hamburger.


Here is how we can prepare pickles from scratch. Let’s hope we don’t end up in a pickle!

(This part is optional. If you don’t like pickles in your hamburgers, skip ahead.)

Tools

Absolutely ​Necessary	Fancy	Pro
Medium/large sized Jar Knife Cutting board White vinegar Spices (your choice) ​Water	The necessary stuff ​+ Wavy knife	The necessary stuff ​+Mandolin Cutting Device
Simple, practical tools for everyday use.	If you plan to make pickles often and you like the wavy cut, maybe investing on this tool might be a good idea. Also, carrots and potatos look great like this!	If you plan to cook a lot or prepare salads regularly, This could be a good investment. Easy to use and clean and saves a ton of time. This particular model cuts straight, wavy and thick/thin julienne.

Wavy Knife / Normal Knife

Mandolin Cutter with wavy/crinkle cut

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Step 1:

Visit your favorite Farmers Market or produce aisle. Select one or two pounds (0.5 to 1 kg) of small cucumbers for pickles. Wash them just before you start the prep.


Get a medium size jar with lid and wash it thoroughly. Put a spoonful of vinegar in it. close it, shake it well and rinse it off.

Fresh cucumbers for pickles

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Straight cut from a normal knife

Cucumbers cut with a wavy knife.

Step 2:

Cut the cucumbers. Or not.

If you like whole pickles, put them in the jar whole. If you like sliced pickles or hamburger dill, this is the time to cut them.

Use a normal knife for straight cuts, nothing fancy but the most practical.
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Use the wavy knife for a fancier crinkle cut as seen in the picture. Or speed things up if you have a mandolin cutter. PLEASE refer to the operating manual of the mandolin for instructions, including safety and care tips.

​Once cut, place them in the jar.

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Step 3:

Fill the jar with the vinegar half way to 2/3 up. (50% to 70%) You can use distilled vinegar, white vinegar, apple vinegar even synthetic vinegar. The choice is yours based on your taste. All of them are usually 5% concentration.

Put the spices in. I use a bit of mustard ( Yes, yellow mustard from the bottle), freshly grated turmeric for color. pepper corns and a bit of salt. All of those to taste. Not too much, though.

If you want to experiment with other spices like rosemary, thyme, oregano or others, make a small batch in a small jar. That way, if you don't like it, it's not the end of the world. And, who knows, you might discover the next big thing!

Top up the jar with water and cap tightly.

Whole pickles in the jar

Sliced pickles

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Step 4:

Be
Patient!

Let the pickles do their thing for 2 weeks if kept at room temperature or 3 or more weeks if kept in the fridge. I have done both and they turn out great. If kept outside of the fridge, top the jar completely and seal tightly. Once you open them (after 2 weeks, then they go in the fridge (Just like the "store bought").

Enjoy your pickles in salads and of course, hamburgers. Don't forget to share with friends and family!

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Congratulations! You have just learned how to make our very first part for our hamburger!
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