Top your burger with some sweet and tangy quick pickles (QUICKLES?!).
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Place colander in large bowl. Add cucumbers and onion to colander and sprinkle with salt. Use wooden spoon to toss until combined. Let sit for 1 hour. Discard drained liquid.
In large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Use wooden spoon to combine. Bring to boil over high heat.
Reduce heat to low and ask an adult to carefully add drained cucumbers and onion to saucepan (vinegar mixture will be VERY hot). Press with wooden spoon to submerge vegetables in liquid. Cover and cook until cucumbers turn dullish olive brown, 5 to 7 minutes. Turn off heat.
Use oven mitts to remove lid. Let cool for 15 minutes. Use slotted spoon to carefully transfer pickles to jar with tight-fitting lid. Use ladle to cover pickles with brine (ask an adult for help). Let pickles cool completely, about 30 minutes.
As the cucumber slices soak in the vinegary brine, they transform from crunchy, mild-tasting cukes into crisp‑tender, tangy pickles through a little kitchen chemistry.
Mixing the cucumber slices with salt not only seasons them but also pulls out some of their water so that you don’t end up with soggy pickles. (You can observe how much water the cucumbers release in step 1.) Then, as the cucumber slices soak in the brine—the mixture of vinegar, sugar, and spices—they absorb the flavors of those ingredients.
Traditionally, pickles are vegetables or fruits that are preserved (treated so that they last longer before spoiling). Soaking vegetables or fruits in a vinegar brine is one way of making pickles—called “quick pickling.” Vinegar is very acidic and prevents bad microbes from growing on your pickles. (It’s still important to store your quick pickles in the fridge—it’s harder for microbes to grow at colder temperatures.)