Wahlburgers Pickle Recipes

DILL PICKLES

Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

Ingredients

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

HAMBURGERS WITH PICKLES

Hamburgers With Pickles image

Provided by Pierre Franey

Categories lunch, burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ground round steak
2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onions
4 tablespoons fine fresh bread crumbs
1/2 cup finely chopped dill pickles
1/2 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon red-wine vinegar
1/3 cup sour cream
2 tablespoons finely chopped parsley

Steps:

Put the meat in a mixing bowl.
Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
Add the cooked onions to the meat. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter.
Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 12 grams, Sodium 593 milligrams, Sugar 2 grams, TransFat 0 grams

REFRIGERATOR GARLIC DILL PICKLES

Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

Ingredients

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

Steps:

Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

SECRET BURGER SAUCE

Secret Burger Sauce image

Don't you just love the sauce on your burger you just got from the restaurant or even the fast food joint? Well, we do! Put this on your burgers instead of the regular mayo and ketchup. We love to dip our french fries in this too.

Provided by Soifua

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

½ cup mayonnaise
¼ cup ketchup
½ cup chopped dill pickles
1 teaspoon garlic powder
½ teaspoon black pepper

Steps:

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

Nutrition Facts : Calories 72.7 calories, Carbohydrate 2 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.1 g, Sodium 184.3 mg, Sugar 1.4 g

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