This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
We made our own pickles at Wingman. They went on the burgers and as a side with the loaded fries. Like most things on the menu, it was easier and cheaper to make them ourselves than source them in Saigon. Once you’ve made your own you won’t go back to the jar.
Ingredients
Brine
- 500 ml white vinegar
- 500 ml water
- 60 grams sugar (monk fruit if you want a sugar free version)
- 35 grams salt
Pickles
- 8 to 10 cucumbers
- 4 cloves garlic
- 2 to 3 sprigs fresh dill per container
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
Directions
Brine
- Combine the water, vinegar, sugar and salt in a saucepan over medium heat.
- Stir until the sugar and salt are fully dissolved.
- Remove from heat and set aside to cool.
Pickles
- Wash all ingredients thoroughly.
- Using a mandolin, slice the cucumbers into crinkle cut chips or slice lengthways into quarters for spears.
- Place the dill, garlic, peppercorns and mustard seeds into your containers.
- Pack the cucumbers in tightly.
- Pour the brine over until everything is submerged.
- Leave at room temperature until the brine has cooled completely, then seal and refrigerate.
Pickles will be ready in 1 week.