---
title: "Homemade Pickles for Sandwiches and Burgers"
url: https://save.cooking/@american_classic/homemade-pickles-for-sandwiches-and-burgers
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 15 minutes
cook_time: 5 minutes
total_time: 80 minutes
servings: 12
tags: ["Component", "Make Ahead", "American", "Quick", "No Cook"]
published: 2026-01-06
updated: 2026-01-14
---

# Homemade Pickles for Sandwiches and Burgers

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 hour 20 minutes | **Prep:** 15 minutes | **Cook:** 5 minutes | **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.

## Tags

`Component`, `Make Ahead`, `American`, `Quick`, `No Cook`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/homemade-pickles-for-sandwiches-and-burgers](https://save.cooking/@american_classic/homemade-pickles-for-sandwiches-and-burgers)*