Unlike many, I actually enjoy a good pickle in my burgers! Dedicating this pickle to my veggie garden sister, Luisa.
Ingredients
2-3 medium
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
Pinch of dry chilli flakes
1 1/2 cups water
1 cup white vinegar
1 1/2 tablespoons salt
Method
Slice all of the cucumbers into 5mm thick slices. Place in a bowl and cover with water and ice.
Place in the fridge for 2 hours to ensure your pickles are crisp.
In a clean jar, place the herbs and spices.
Over medium heat, bring the water, vinegar and salt up to a simmer until all salt has dissolved.
Remove the cucumbers from the ice water and place into the jar as compact as possible.
Pour over the brine while still hot until all completely covered.
Seal the jar tightly and tip upside down to mix through herbs.
Allow to cool then place in the fridge for a week before consuming!
Chanel's Tapas Bar 