Hamburger Pickles
 
 
Author:
Serves: 12 pints
Ingredients
  • 7 lbs cucumbers, sliced or cut into spears
  • ½ cup + 2 Tbsp + 1½ tsp canning salt
  • 7¾ cups + 2 Tbsp water
  • 7 cups vinegar
  • Bring the above ingredients, except cucumbers, to a boil and maintain boil.
  • Per pint jar, add: (This measurement stays the same whether you make 3 pints or 12 pints)
  • Rounded ⅛ tsp of pickle crisp
  • 2 heads fresh dill
  • 2 whole peppercorns
  • ½ tsp mustard seed
Instructions
  1. Rinse your cucumbers with cool water.
  2. Next, remove the ends off the cucumbers and cut into ¼" slices or if you prefer, spears. Once all the cucumbers are cut, pack them into the hot pint jars and add the spices listed above.
  3. Add boiling salt/vinegar/water mixture and remove air bubbles. Leave ¼" headspace between liquid and top of jar and wipe the top of the jar clean.
  4. Add the two-piece caps and process in a boiling waterbath for 15 minutes.
  5. After 15 minutes, remove lid of canner and allow jars to cool for 5 minutes before removing from the water.
  6. This allows them to adjust to the cooler air and will help to ensure that the jars don't crack.
  7. It's at this stage that you will begin to hear the tell-tail sign that your canning was a success....the wonderful "POP" sound of the lids being sucked down, creating the seal that will allow you to keep those hamburger pickles for years to come!
Recipe by My Adventures In The Country at https://www.myadventuresinthecountry.com/2011/07/27/hamburger-pickles/