Homemade Dill Burger Pickles

A good pickle chip adds crunch, salt and acidity that make a burger taste balanced instead of heavy. These refrigerator dill pickles use firm Kirby cucumbers, a simple vinegar brine, garlic and dill, and no canning equipment. Slicing them into thin chips means they lie flat on a patty and pickle quickly, so they are ready to eat after about a day in the fridge.

Stack a few on an ultimate smash burger or a classic backyard cheeseburger.

1. Wash and trim. Scrub the cucumbers well and trim about 1/16 inch off both ends, especially the blossom end, which can soften pickles.
2. Slice. Cut the cucumbers into ¼-inch rounds or crinkle-cut chips.
3. Pack the jar. Divide the garlic, dill, mustard seed, peppercorns and pepper flakes between two clean 1-pint jars or one 1-quart jar. Pack the cucumber slices in tightly.
4. Make the brine. In a small saucepan, bring the vinegar, water, salt and sugar to a simmer, stirring until dissolved, about 2 minutes. Remove from the heat and let cool for 10 minutes.
5. Fill the jars. Pour the warm brine over the cucumbers until they are fully covered. Tap the jars to release air bubbles.
6. Cool and chill. Let the jars cool to room temperature, then cover and refrigerate.
7. Wait. Let the pickles sit for at least 24 hours before eating. The flavor keeps improving for several days.

• Use pickling cucumbers. Kirbys have thin skins and dense flesh that stay crunchy. Large salad cucumbers turn soft.
• Cool the brine slightly. Pouring boiling brine directly onto the slices partially cooks them; warm brine keeps them crisper.
• Refrigerator only. These pickles are not processed for shelf storage. Keep them cold and eat within about a month, discarding any that look slimy or smell off.
• Make them spicy. Add a sliced jalapeño or a few dried chiles to the jar.

Approximately 5 calories per serving. This is an estimate.