Seeing as how the pickling revolution is well underway, you might as well make and serve the best. San Francisco's Super Duper Burger prepares more than 100 pounds of pickled cucumbers per day, in house. Whew. The recipe comes from chef Jose Garcia. Make a bunch and serve them atop burgers and more.
Makes: 12.5 pounds of pickled cucumbers
Ingredients:
3/4 gallons white vinegar
3/4 c brown sugar
1/2 c sea salt
3/4 c garlic cloves
1/4 c mustard seeds
1/4 c coriander seeds
1/2 t black pepper
1/4 c fennel seeds
1/3 c whole chile de árbol
Bring all ingredients to a boil, then add 1 gallon of ice-cold water. Cut 12.5 lbs of washed cucumbers into 4-6 wedges and place in 1.5 gallon bowl. Pour spiced liquid over cut cucumbers and leave covered for at least one day.
Serve and enjoy.
