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.)
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.
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!
Congratulations! You have just learned how to make our very first part for our hamburger!
This blog is written by a human. No AI, or bots are involved in any posts.
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