Don't worry – we're not talking Rick and Morty, here. Instead of live, talking pickles, we're talking about delicious pickled cucumbers. Perfect for burgers, hot dogs, and fighting off hanger, TAG24's homemade pickle recipe is where it's at.

Whether you're an amateur gardener, a cucumber enthusiast, or just someone who accidentally bought a few too many on sale last week, most of us love these delicious green vegetables. If you've ever wondered what to do when you've found yourself with an abundance of cucumbers, then this pickle recipe is for you.

In TAG24's Food Section you will find out how to stop cucumbers from losing the deliciousness they hold. Do you want to add a little tang and make the perfect addition to a good old-fashioned cheeseburger? With this homemade cucumber pickle recipe, you'll reach that goal in only a few short steps.

You are going to need a few kitchen utensils before you can begin the process of making delicious, tangy homemade pickles. Remember to rinse your pickling jars thoroughly with vinegar before you begin to prevent germ infestation and improve the shelf life of your pickles.

Here are the utensils you are going to need to pickle those cucumbers:

• Sharp knife
• Cutting board
• Cooking pot
• Measuring cup
• Kitchen scale
• Several preserving / pickling jars

Pickling cucumbers isn't such a complicated process. Here are the needed ingredients to make about eight jars of about one cup each:

• 4.5 pounds of cucumbers
• 13.5 oz of white wine vinegar
• 13.5 oz of water
• 1.5 oz mustard seeds
• 1.5 oz peppercorns
• 1.5 oz sugar
• 3 tsp salt
• 2 onions
• Dill

Use the following steps to cook delicious homemade pickles to be enjoyed with burgers, hot dogs, and more.

Step 1: Thoroughly wash your cucumbers before peeling them and cutting them into slices or small pieces. Depending on your preference, you can keep the seeds or remove them.

Step 2: Peel the onions and cut them into thin rings.

Step 3: Layer the cucumber pieces, onion rings, and dill in the cleaned and prepped canning / pickling jars.

Step 4: In a saucepan, bring the water, vinegar, mustard, peppercorns, sugar, and salt to a boil and simmer for about three to five minutes. Make sure that the sugar has fully dissolved and is translucent, along with the salt.

Step 5: Now, pour the heated broth directly into the jars containing the cucumbers, onions, and dill. Make sure to leave at least a quarter of an inch of space between the broth and the lid. Immediately close the jars tightly and turn them upside down.

Whilst pickling itself is a rather simple and easy process to get your head around, there are some tricks to becoming far better at it than your peers:

Tip 1: Before you eat your pickles, you must store them for a number of weeks in a cool and dark place. This will properly infuse the pickles and ensure that they taste their absolute best.

Tip 2: If you want your pickled cucumbers to have a softer texture, you can simmer them during the fourth step whilst making the pickle broth. After this, you can divide them between the jars and pour the spicy water over them.

Tip 3: You can add all sorts of things to pickles to make them extra tasty. Try adding garlic, thyme, ginger, coriander, or even honey to give them a more aromatic note.

Tip 4: Allow the cucumber pieces to steep for an hour with salt sprinkled over them before you bottle them up to add an extra tang of spice to the pickle.

Tip 5: Do not replace the sugar in this recipe, as it acts as not only a sweetening and seasoning element, but also as a preservative.

Tip 6: If you are using braised cucumbers for these pickles, you need to make sure that you peel them first. Their peel can be prickly and inedible, and you don't want that

Tip 7: You can pickle all sorts of vegetables the same way as you pickle cucumbers. Try this recipe with zucchini, bell peppers, carrots, or corn.

While you can technically "pickle" something in a few minutes or hours simply via the process of soaking them in some kind of vinegar broth, a proper pickle takes a lot longer. You need the fermentation process to start if you want to get the maximum flavor out of your pickled goods.

Do you want to make some outrageously delicious pickles? Leave them fermenting for a minimum of three days to a week, but ideally for at least three to four weeks, while stored at roughly 70°F.

Pickles must be stored in a cool and dark place if you want them to ferment properly and last as long as possible. The process of pickling anything can take a while, but it's an effective way to get your vegetables to last longer. Why? Because it takes darn-well ages for these slippery suckers to go bad!

You can expect unopened pickles to remain edible and safe for about two years – if stored correctly. Once opened, make sure that you consume them within two to four months.

There are a plethora of fantastic foods to eat with pickles. These can range from cheeseburgers, to a variety of barbecue meals, to simple sandwiches, and even salads. Here are a few suggestions for those of you looking to up your pickle game:

• Put pickles into a variety of delicious sandwiches and burgers.
• Add pickles to a hot dog. Trust us, it's gosh-darn amazing.
• Grilled cheese. Just ... Grilled cheese.
• Potato, egg and pickle salads. Yum!
• Eat with a variety of barbecued meats like pork, beef, chicken, etc.
• Put it in your deviled egg spread.

Make sure to enjoy your new homemade pickles however you would like. There are many options, many things to try out, and many reasons to stick to TAG24 for all the latest recipes and suggestions from the world of food. Bon appétit