Our house pickles
Published on 20.09.2026 — by the Sydney team
The pickles in every Sydney burger are made here, at the restaurant, in a sweet and sour brine scented with star anise and coriander. Here is the exact recipe, scaled to one litre of brine for two or three cucumbers.
Ingredients
For 1 litre of brine, one large jar
- 250 gsugar
- 500 mlwater
- 500 mlwhite vinegar
- 2 to 3cucumbers
- 15 gfresh dill
- 2 to 3star anise (2.5 g)
- 1 gcoriander seeds, a small pinch
In the video, the team also adds a thinly sliced red onion and a spoon of mustard seeds. Both optional, both very good.
Method
- 01
Slice the red onion
If using: thin, on a mandoline or with a knife. Set aside in a clean jar.
- 02
Slice the cucumber
Even rounds, on a mandoline. Not too thin, they must stay crunchy after a night in the brine. Pack them in the jar.
- 03
Make the brine
In a pan, combine water, vinegar, sugar, star anise and coriander. Bring to the boil, stirring until the sugar has fully dissolved.
- 04
Let it infuse
Turn off the heat and leave for ten minutes, so the spices give.
- 05
Add the dill
Tuck the fresh dill into the jar, between the rounds.
- 06
Pour
Pour the still-hot brine over the cucumbers until covered. Close the jar.
- 07
Wait overnight
Let cool, then refrigerate. The pickles are ready the next day and keep two to three weeks in the fridge.
The brine can be reused once: strain it, boil it again, and add fresh cucumbers.
Taste them in a Smash Cheese
Order online, we fire up the griddle when you arrive.