Memorial Day burgers are better with homemade pickles

Pickles made at The International Culinary Center

True story: I just had to Google the significance of Memorial Day. How sad is that?

I blame international school.

I graduated high school with students and faculty from 115 different countries. My worldview is awesome, but my knowledge of all things American can be kind of shaky sometimes.

Fourth of July? Got it. Memorial Day? I simply didn't know.

I'm in my twenties and I'm still learning the basics. Don't worry, I'm working on it.

Video: Homemade pickles for your Memorial Day burger

In the meantime, I see no better way to celebrate such an honorable holiday than surrounded by family and friends.

That's my plan, anyway, and I'm super excited to bring my new culinary skills to the table with homemade condiments for our barbeque.

I'll whip up some mayo or some compound butter on the day of, and I've already got veggies pickling in my fridge. Homemade pickles always bring the "wow" factor to the table. Plus, they take hardly any time to make. It's a win-win.

Learn an easy recipe for pickles by clicking on the video above. Remember to follow us on Twitter and Pinterest.

Enjoy!

Pickled Vegetables
Adapted from The International Culinary Center

Pickles made at The International Culinary Center

Vegetables

Note: Mix and match any veggies you want!

  • 1 large carrot
  • 1 cucumber
  • 1 celery stalk
  • 1 turnip
  • 6 shitake mushrooms
  • 1 serrano chili
  • 3 sprigs fresh dill (or a teaspoon of dried)

Brine

  • 2 tablespoons salt
  • 1 cup sugar
  • 2 cups vinegar (cider or white wine work well)
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon coriander seeds
  • 12 white peppercorns
  • 1 garlic clove, crushed

1. Combine the ingredients for the brine, then bring the mixture to a boil.

2. Add the carrots, remove from heat and allow to cool.

3. When the mixture is cool, add the remaining vegetables, the dill and the Serrano chili slices.

4. Pour the vegetables and liquid in an airtight container and refrigerate for at least one week, or up to a month.

  • Alison Stravitz

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