Sweet Burger Pickles

1. 1 Cucumbers≈ $3.67 per kg 250 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Sugarpack 1 kg ≈ $1.60 50 g
4. 4 Salt 8 g
5. 5 Apple cider vinegarpack 500 ml ≈ $2.50 60 ml
6. 6 Turmeric 1 g
7. 7 Mustard seeds 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the cucumbers¹, cut into 3 mm rounds, and slice the onion² into 2 mm half-moons.

2. Toss the cucumbers¹ and onion² with 8 g salt and leave for 30 minutes, then drain off the released liquid and squeeze gently.

3. Bring 100 ml water to a boil with 50 g sugar³, 1 g turmeric, and 2 g mustard seeds until the sugar dissolves, then pour in 60 ml apple⁵ cider vinegar.

4. Pack the cucumbers¹ and onion² into a 0.5 l jar and pour the hot brine over them to the rim.

5. Cool at room temperature, cover with a lid, and refrigerate for 24 hours.

6. Store in the refrigerator for up to 21 days.