As the barbecue season is soon approaching I felt like making cucumber pickles. I ♥ pickles in my burger! Anyway, what I really like is the Lithuanian version as there are no vinegar used in the process, therefore it taste really yummy without any harsh taste. I called my dad for the tips and here is what I did…
Ingredients: 5 cucumbers (I bought them from green groceries as the long
cucumbers in the supermarket would not work)
2 handfuls of dill (very important)
1 handful of blackcurrant leaves (my dad said this is important,
but I could not find so I did not add)
1 handful of cherry leaves (optional and I did not have any anyways)
1 hanful of oak leaves (optional, do you know any oak tree in London?)
1 sprinkle of fennel seeds (optional)
5 pepper corns
3 garlic cloves
lots and lots of salt
1l boiled water, cooled down to lukewarm
So first thing first (very simple), put all the ingredients into one pot, glass jar or a bucket (I used a vase actually)… whatever!
I used ceramic baking beans on the saucer to weigh the contents down (the cucumbers tend to float). My dad usually use a stone, but I did not find any suitable. The important thing is not to seal them as it might explode due to gases passing through (I know that sounds creepy, but it’s worthy!). After just a few days here come the results!
Now you only need other components for the burger like coleslaw (try sunflower oil with caraway seeds instead of mayonnaise), sliced tomatoes with sour cream and chives + most importantly fried onions (I like it caramelised with some balsamic vinegar and sugar).
As for buns I baked them all from scratch sprinkled with some caraway seeds again (can’t have too much of it!)
And finally the burgers – have them which ever way 😉