Chef’s Nectar, “delicious burger fill with pickle and meat patty”

Prep time: 10 minutes

Cook time: 5 minutes

Yield: 1 1/2 cups

• 1/2 cup white vinegar
• 1 Ready made Meat patty
• 2 teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
• 1 bay leaf
• 4 cucumbers, cut into angled 1-inch slices

Method of preparation

1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.