Honest Burger Pickles
Crisp, tangy, and full of flavour — these Honest Burgers-style pickles bring the signature bite to your homemade burgers. Perfectly balanced between sweet and sharp, just like the real deal.
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Why you’ll love it
Honest Burgers are known for their juicy patties, rosemary salted chips, and of course — their incredible homemade pickles. These quick pickles are the unsung hero of every Honest burger, adding crunch, acidity, and a refreshing contrast to the rich meat and melted cheese. Making them at home is surprisingly easy and takes less than 15 minutes of hands-on time. Whether you’re building your own copycat Honest Burger or just want a killer topping for sandwiches and salads, this recipe delivers that signature Honest zing. The brine is a balanced mix of vinegar, sugar, mustard seeds, and dill — a combination that hits that sweet spot between tangy and aromatic. Store them in the fridge for up to two weeks and enjoy that fresh, handcrafted Honest flavour anytime.
About the original
Honest Burgers started in Brixton Market in 2011 and quickly became one of the UK’s most loved gourmet burger chains. Known for their no-nonsense menu, British-sourced ingredients, and consistency, they’ve earned a loyal following for serving restaurant-quality burgers in a casual setting.
Their pickles have become something of a legend — thin, vibrant cucumber slices that cut through the richness of their burgers with just the right balance of vinegar and sweetness. This recipe recreates that flavour at home so you can build the full Honest experience from scratch.
Pair these pickles with your homemade Honest Burger patty, red onion relish, and rosemary salted chips for the ultimate DIY fakeaway night.
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Ingredients
- 2 piece Cucumber — Washed
- 250 ml Apple cider vinegar
- 1 tbsp White Sugar
- 1 tsp Yellow Mustard Seeds
- 1 tsp Black Mustard Seeds
- 1 pinch Salt — To sprinkle cucumbers with salt
- 1 bunch Fresh Dill — Fresh - Chopped finely
Method
Slice cucumbers
Slice the 2 washed cucumbers into rounds about 3 mm thick.Salt & rest
Place cucumber slices on a tray, sprinkle with salt, and leave them for 30 minutes. This draws out excess water.Make the brine
In a saucepan, combine the cider vinegar (250 ml) and sugar (1 tbsp). Heat gently, stirring until the sugar dissolves, and bring to a simmer.Once dissolved, remove from heat. Add yellow and black mustard seeds (1 tsp each) and mix to infuse. Then return the pan to heat for about 10 minutes, keeping it just below simmer.
Combine cucumbers & brine
Add the salted cucumber slices into the hot brine. Ensure all slices are submerged in the liquid.Add dill
Fold in the chopped fresh dill so it distributes throughout the pickles.Jar & pickle
Transfer the cucumber + brine + dill mix into a clean jar. Seal and refrigerate.
These pickles benefit from resting — wait a few days for the flavour to deepen, though you can begin tasting them sooner.Rest Time: 2 hours – 2 days
Tips & Variations
- Add a pinch of chilli flakes for a subtle heat.
- Use apple cider vinegar for a milder sweetness or malt vinegar for punchier tang.
- Mix in sliced red onions for colour and depth.
- Swap dill for tarragon or coriander seeds for a herbal twist.
- Reuse leftover brine for a second quick batch (within 1 week).
FAQs
- How long do Honest-style pickles last?
- They’ll keep up to 2 weeks in the fridge in a sealed jar.
- Can I use different mustard seeds?
- Yes — yellow are milder and sweeter, black are stronger and spicier. Use a mix for balance.
- Do I need to sterilise the jar?
- Not for short-term use, but sterilising ensures freshness if storing beyond a week.
- Can I pickle other vegetables with this brine?
- Absolutely — carrots, red onions, and radishes work beautifully with this base.
Nutrition (per serving)
| Calories | 18 kcal |
|---|---|
| Protein | 0.4 g |
| Fat | 0.2 g |
| Carbs | 3.5 g |
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