Tangy Cucumber Pickles (Ah-jaht)
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Ingredients (7)
- 1/2 cup granulated sugar
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 teaspoons kosher salt
- 1 pound cucumbers (about 2 medium), sliced into 1/8-inch-thick rounds
- 1/3 cup thinly sliced shallot (from about 1 medium)
- 2 to 4 Thai chiles, stemmed and thinly sliced
Nutritional Information
- Calories135
- Fat0.2g
- Saturated fat0.05g
- Trans fat
- Carbs32.65g
- Fiber1.21g
- Sugar28.69g
- Protein1.35g
- Cholesterol
- Sodium525.37mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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These basic pickles are a simple mixture of sugar, vinegar, water, salt, cucumbers, shallots, and Thai chiles. Make the brine, then layer everything in a 1-quart glass jar and let it hang out in the fridge for a day. If you like extra heat, add all four chiles; if you’re not a chilehead, stick to just one. Serve the pickles with chicken satay and peanut sauce or on a sandwich or burger.
Game plan: These pickles can be stored in the refrigerator for up to 1 week.
Instructions
- 1Combine the sugar, vinegar, water, and salt in a small saucepan and place over medium heat, stirring occasionally until the sugar and salt have dissolved, about 3 to 4 minutes. Remove from the heat and set aside to cool to room temperature.
- 2Meanwhile, place half of the cucumbers in a 1-quart glass jar. Top with half of the shallots and half of the chiles. Repeat with the remaining cucumbers, shallots, and chiles.
- 3When the brine has cooled, pour it into the jar and seal with a tightfitting lid. Shake or rotate the jar to evenly distribute the brine. Refrigerate for 24 hours before serving, shaking or rotating the jar occasionally while the mixture’s brining. The pickles can be stored in the refrigerator for up to 1 week.
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