That right there was an extremely tasty burger. I adapted the recipe from Steak ‘n’ Bacon Cheddar Balls recipe in The Meatball Shop Cookbook. I added a bit of oregano and sriracha sauce, but other than that it’s the same.

The pickles turned out so garlicky and sour, just how I like them. Here’s how to make them:

Homemade Dills (1 L Mason Jar)

Slice 5 mini cucumbers with a mandolin

Roughly chop 2 or 3 cloves of garlic

A handful of fresh Dill, you don’t need to chop it.

Put all of this in the jar.

In a pot boil:

2 cups of white vinegar

1 cup of water

1/8 cup of salt, pickling salt or regular table salt.

Pour boiling brine into the mason jar and seal the jar.

They are ready to eat a couple hours later. The longer you let them sit the better though.