Rach's homemade quick pickles add a crisp bite to her Garlicky Burgers.
- 4 large Kirby cucumbers, sliced (or 6 Persian cucumbers or 1 seedless cucumber)
- ½ small red onion, sliced lengthwise
- A handful of fresh dill
- 1 cup white wine or white vinegar
- 4 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon each mustard seed and dill seed
- 1 bay leaf
- 1 clove garlic, crushed
For the pickles, arrange cucumbers, onions and dill in jar or plastic container.
Heat remaining ingredients just long enough to melt sugar and salt, then pour over cucumbers and chill until ready to serve. (The pickles will keep up to 2 weeks. Make these a day ahead of the burgers, if possible.)