Combine all the ingredients except the onion and cucumber in a pot and bring to a boil. Stir until the sugar and salt dissolve completely. Remove from the heat.
Add the onion and cucumbers to the still-hot brine. Let the brine cool then pour it and the vegetables into the whipping siphon, being sure not to overfill it. Seal the siphon, charge, and shake well. Let the siphon stay pressurized for at least 20 to 30 minutes, either in the refrigerator or on the counter.
Vent the siphon then pour out the pickles into a bowl. The pickles are then ready to serve.
Wash the outside of the meat and then coat with salt. Let sit on the counter for an hour for the salt to dry the outside of the meat. Rinse the meat and then cut it into a small dice. You can also grind the meat if you have a meat grinder, just make sure it has been thoroughly cleaned first.
Toss the diced meat with the olive oil, salt, vinegar, and black pepper. Taste for seasoning.
Place a ring mold on a serving plate and fill with the steak tartare. Sprinkle on some sea salt and drizzle with olive oil. Top with parsley, chopped apple, and orange zest. Place some pickles on the side and serve.