Thursday, February 28, 2013

Hamburger Dill Slices

This recipe yields about 7 pints.  I don't have any now, so will have to post photos later.

Appoximately 4 pounds of medium sized cucumbers
6 tbsp of canning salt
4 1/2 cups of water
4 cups of vinegar
14 heads of fresh dill, more or less
3 1/2 tsp of mustard seed
14 peppercorns
Pickle crisp (optional)

1:  Cut ends off of the cucumbers and then slice to about 1/4 inch thickness. 

2:  Combine Vinegar, Water and Salt in a large stainless steel pot and and bring to a boil.

3:  Pack cucumbers into jars leaving 1/2 inch headspace.  Add 2 heads of dill, 1/2 tsp mustard seed and 2 peppercorns to each jar.   If using pickle crisp, add 1/2 tsp to each jar now.

4:  Cover in hot brine, leaving 1/2 inch headspace.  Remove air bubbles and wipe rims with a damp paper towel.

5:  Put on lids and rings and tighten down finger tight.

6:  Process in a boiling water bath for 15 minutes.  Turn off heat and remove lid.  Let stand for 5 minutes.  Place jars on counter to cool for 24 hours.

7:  Lable and Store in a cool, dark place.

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