recipe

Top your burger with some sweet and tangy quick pickles (QUICKLES?!).

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 2 hours, plus 2 hours chilling time
yield
  • Makes about 2 cups

hey curious cook—

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Prepare Ingredients

1 pound
pickling (Kirby) cucumbers, trimmed and sliced crosswise into ⅛-inch-thick circles
½
onion, peeled and sliced thin
1 tablespoon
kosher salt
1 cup
cider vinegar
¾ cup
sugar
½ teaspoon
yellow mustard seeds
¼ teaspoon
celery seeds
⅛ teaspoon
ground turmeric

Gather Cooking Equipment

Colander
Large bowl
Wooden spoon
Large saucepan with lid
Oven mitts
Slotted spoon
Jar with tight-fitting lid
Ladle
1
 
1 pound
pickling (Kirby) cucumbers, trimmed and sliced crosswise into ⅛-inch-thick circles
½
onion, peeled and sliced thin
1 tablespoon
kosher salt

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.

 
2
 
1 cup
cider vinegar
¾ cup
sugar
½ teaspoon
yellow mustard seeds
¼ teaspoon
celery seeds
⅛ teaspoon
ground turmeric

In large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Use wooden spoon to combine. Bring to boil over high heat.

 
3
 

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.

 
4
 

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.

 
5
 

Cover jar with lid. Place in refrigerator until chilled, at least 2 hours. (Pickles can be refrigerated for up to 6 weeks.)