Pickles

Pickles

By
From
The Huxtaburger Book
Makes
1 kg
Photographer
Chris Middleton

Pickles in a burger help balance out the rich fattiness of beef. These pickles are nice to have in the fridge for other uses, such as tossing through a potato salad or even tartare sauce.

Ingredients

Quantity Ingredient
4 x 250 g punnets baby cucumbers
or 4 large lebanese cucumbers

Pickling spice mix

Quantity Ingredient
1 teaspoon freshly ground black pepper
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon chilli flakes
1/2 teaspoon allspice berries
1/2 teaspoon mace
pinch ground cinnamon
8 bay leaves
pinch cloves
large pinch ground ginger

Brine

Quantity Ingredient
65g salt
125ml white vinegar
1/2 teaspoon black peppercorns
2 teaspoons pickling spice

Method

  1. For the pickling spice mix, put all the spices together in a dry frying pan and toast over a medium heat for a few minutes, until fragrant. Using a food processor or spice grinder, pulse into a fine powder.
  2. For the brine, combine all the ingredients in a large saucepan. Add the powdered spice mix and 1.25 litres water and bring to the boil. Leave to bubble away for 3 minutes, then remove from the heat. Strain through a fine sieve and allow to cool.
  3. Slice the cucumbers 2–3 mm thick, using a mandoline or a sharp knife. Place the slices in the cold brine and submerge with an upside-down plate. Leave to pickle in the fridge for at least 24 hours.
  4. Store the cucumbers in the brine in an airtight container. The pickles will keep in the fridge for up to 3 months.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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