Burger toppings have gotten a bit out of hands these days (funnel cake and mac and cheese, anyone?), but some are non-negotiable. Whether you opt for sweet or dill, a pickle-topped burger is the way to go.

Turns out executive chef at The Langham, Boston, Stephen Bukoff, agrees and feels so strongly about the pickle-and-burger combo that he makes his own pickles. According to Bukoff, “The pickle is essential to me, as the acid breaks up the fat from the meat and cheese combination.” Here he shares a quick-and-easy pickle recipe you can make at home. The only challenge? Ensuring you don’t eat them all before the burger is ready.

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Burger Pickles

Yields: 1 quart of pickles

• 1 lb pickling cucumbers (Bukoff uses Kirby cucumbers)
• 1 1/2 tsp red bell pepper, cut into 1/8-inch cubes
• 1 tsp white onion, sliced thinly
• 1 1/2 tsp yellow mustard seeds
• 1 bay leaf
• 1 cup water
• 1/2 cup champagne vinegar
• 1/2 cup distilled vinegar
• 5 Tbsp granulated sugar
• 5 Tbsp SalterieOne Classic Sea Salt

Cut the cucumbers into either spears or slices (your preference) and place the pieces into a large glass or porcelain bowl. Add red bell pepper, onion, mustard seeds and bay leaf. In a 2-quart stainless-steel pot, combine water, vinegars, salt and sugar and bring to a boil.

Immediately remove from heat and pour the boiling liquid over the cucumbers to cover them completely.

Place a weight — a small dish will work — on top to keep them submerged. Let the cucumbers cool to room temperature before covering the bowl loosely with plastic wrap and transferring it to the refrigerator. Allow the flavors to meld for 24 hours before using pickles. After that time, transfer the pickles and their liquid to an airtight container. Store in refrigerator for up to two months.