Sarah E. Kucharski photo
The combination of dill with cucumber pickles is rote and expected. Pairing the cucumbers with lemon, however, is surprisingly delicious. Burgers and sandwiches get a nice bump when they’re scattered with these thin disks.
Ingredients: Makes 1 quart
- 1 pound Persian or Kirby cucumbers, trimmed (not peeled) and sliced on the bias 1/8 inch thick
- 1 large shallot, thinly sliced
- 4 cloves garlic, crushed and peeled
- ½ cup distilled white vinegar or white wine vinegar
- 1 cup fresh lemon juice (from 6 large lemons)
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons sugar
- 1 teaspoon whole black peppercorns
Put the cucumbers, shallots, and garlic in a quart-size glass container with a lid. Pour the vinegar, lemon juice, and ½ cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, and peppercorns. When the mixture starts to simmer, remove the pan from the heat and pour the brine over the cucumbers. Cover the container loosely and let cool to room temperature. Then seal it tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.
Adapted from "The Lee Bros. Simple Fresh Southern" by Matt Lee and Ted Lee. Clarkson Potter, 2009.