Sweet pickles are a classic burger topping; our recipe includes mustard seed, celery seed, and turmeric. See the Bread and Butter Pickles recipe ». André Baranowski

SAVEUR kitchen intern Libby Redmond makes these pickles with her mother, Celia, at their home in Napier, New Zealand.

Yield: makes About 5 Cups


  • 3 kirby cucumbers (about 1 lb.), trimmed and thickly sliced
  • 1 small yellow onion, thinly sliced
  • 14 cup kosher salt
  • 1 12 cups white wine vinegar
  • 1 cup sugar
  • 2 tsp. mustard seeds
  • 2 tsp. celery seeds
  • 12 tsp. ground turmeric


  1. Put cucumbers, onions, and salt into a large bowl and toss well. Add 3 cups ice cubes, cover bowl with plastic wrap, and refrigerate overnight.
  2. Drain cucumbers and onions well, discarding the salty water; set aside. Put vinegar, sugar, mustard seeds, celery seeds, and turmeric into a large pot, stir well, and bring to a boil over medium-high heat. Add the cucumber–onion mixture and stir well. Allow liquid to return just to a boil, then remove pot from heat. Transfer pickles and their liquid to a large, clean plastic container. Set aside to let cool to room temperature, then cover and refrigerate overnight. Serve pickles the next day or store for up to 1 week.