Homemade Pickles for Sandwiches and Burgers
Crisp, tangy homemade dill pickles made for stacking on burgers and tucking into sandwiches. This quick refrigerator-style brine delivers classic American deli flavor with reliable crunch—no canning required.
Pickles are one of the quiet heroes of American classics: they cut through richness, wake up a sandwich, and make a burger taste finished. This recipe leans on traditional dill-and-garlic flavor, plus a smart salt-and-ice soak to keep the cucumbers snappy. Once you understand the ratio behind the brine, you can confidently tweak heat, sweetness, or garlic to match your favorite diner-style pickle.
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
5 min
Servings
12
Ingredients
Cucumbers
- •1 1/2 pounds pickling cucumbers (Kirby), or small Persian cucumbers, washed
- •2 cups ice cubes (for soaking)
- •1 tablespoon kosher salt (for soaking)
Brine
- •1 cup distilled white vinegar (5% acidity)
- •1 cup water
- •2 tablespoons kosher salt
- •1 tablespoon granulated sugar (optional, for a classic deli balance)
Flavorings (per quart jar or equivalent)
- •4 cloves garlic, lightly crushed
- •2 teaspoons dill seed or 4 fresh dill sprigs
- •1 teaspoon black peppercorns
- •1/2 teaspoon mustard seeds (optional)
- •1/4 teaspoon red pepper flakes (optional, for a little heat)
- •1 small bay leaf (optional)
Instructions
- 1
Prep the cucumbers: Trim 1/8 inch off the blossom end of each cucumber (this helps prevent soft pickles). Slice into 1/8–1/4 inch rounds for burgers, or lengthwise into sandwich spears.
- 2
Crunch soak (recommended): In a bowl, toss cucumbers with 1 tablespoon kosher salt and cover with ice cubes. Add cold water just to cover, then soak 30–60 minutes. Drain well and rinse briefly; drain again thoroughly.
- 3
Make the brine: In a small saucepan, combine vinegar, water, 2 tablespoons kosher salt, and sugar (if using). Bring to a simmer, stirring until dissolved, then remove from heat and cool 10 minutes.
- 4
Pack the jar(s): Add garlic, dill, peppercorns, and any optional spices to clean quart jar(s). Pack cucumbers tightly (they shrink slightly as they pickle).
- 5
Add brine: Pour warm brine over cucumbers to fully cover, leaving about 1/2 inch headspace. Tap the jar gently to release air bubbles; top off with a bit more brine if needed.
- 6
Chill and pickle: Cover and refrigerate. For best flavor and crunch, wait at least 24 hours before eating; they’re even better at 48–72 hours.
- 7
Serve and store: Use on burgers, fried chicken sandwiches, deli subs, or alongside barbecue. Keep refrigerated and use within 3–4 weeks for best quality.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.