Pickles (Adapted from Smitten Kitchen)
1 pound cucumbers, sliced 1/4-inch thick — smaller, “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 to 3/4 cups sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seedCombine the cucumbers, onion and salt in a medium bowl. Mix it up well, cover it all with ice and let it stand at r
oom temperature for two hours. In the meantime, boil the sugar, vinegar and spices in a pot. Drain your now-room temp veggies and add them to the pot with the vinegar mixture. Bring it all back to a boil and then remove it from the heat to cool.
You can keep those sweet babies in an airtight container for up to three weeks in the fridge. But you don’t have to wait that long … it only takes two hours before they start tasting like pickles.
Assemble the burgers using soft challah rolls, pickles (generous portion), and a couple slices of fresh sweet tomatoes. Enjoy.
Originally published in “To Make A Burger Sweet? Pickles, Of Course!”.
In a medium sized bowl, whisk together the green onions, ginger, wasabi paste, sesame oil, soy sauce and lime juice. Add the tuna either by pouring the mixture over top or stirring the tuna in. Stir together until tuna is well coated. Cover and store in fridge to keep cool.
