This one is for all you Wednesday night Bible study ladies, because my homemade hamburger dills actually taste like pickles and I promised to post the recipe here at Small Talk Mama. Yes, my husband and I actually got the first taste of our maiden pickling project and we both gave it a thumbs up. I don’t know why we’re always so surprised, when we try a new recipe or grow a new vegetable, to find that it tastes exactly as it should. I remember our first harvest of broccoli years ago — it actually tasted exactly like broccoli. Imagine that! That being said, we haven’t yet opened the dill spears, but I’ll keep you posted — the suspense is just killing you, I know.
So here’s the recipe we used for hamburger dills, which were a great addition to our grilled burgers. Unlike most recipes of its kind, this one does not require a several-day soaking before the canning process. So if you’re “in a pickle” and can’t wait days to can, you might want to try this quick and easy recipe.
Recipe adapted from Ball Blue Book Guide to Preserving
- 4 lbs cucumbers
- 6 tbsp canning salt
- 4 1/2 c water
- 4 c vinegar
- 14 heads fresh dill
- 3 1/2 tsp mustard seed
- 14 peppercorns
- Wash cucumbers and drain. Cut cucumbers into 1/4-inch crosswise slices, discarding blossom ends.
- Pack cucumbers into hot jars, leaving 1/4-inch headspace.
- Add 2 heads of dill, 1/2 tsp mustard seed and 2 peppercorns to each jar.
- Combine salt, water and vinegar in a large saucepot. Bring to a boil.
- Ladle hot liquid over cucumbers, leaving 1/4-inch headspace.
- Lightly tap jars to remove air bubbles, and screw on two-piece caps.
- Process 15 minutes in a boiling-water bath.
- This recipe makes delicious husband-pleasing hamburger dill pickles!
Is the yield in pints or quarts. I imagine pints. Going to try this yummy sounding hamburger dill pickle. Thank you. 🙂
Yes, it’s pints. I’m so glad you are giving this a go. Please let me know how they turn out!
Getting ready to try this recipe. Thanks for sharing!
These look so easy to make and delicious! As a complete newbie to pickling who came across your page, 1) can I repurpose some empty glass jars I have lying around the house for this recipe? 2) do you store them in the fridge or in the pantry? 3) how long are these good for? Thanks so much! 🙂
If you reuse a jar, like a pickle jar with a one piece lid, it can only be safe in the fridge. If you water bath can it safely as written, you can store the on the shelf.
Use ball or mason jars sometimes other jars will/can break… after your pickles have all sealed and cooled store in cool dry place
Can you use dill seed instead of fresh dill? If so how much would you use?
I’ve never used dill seed, but the National Center for Food Home Preservation websites states, “For each quart try 3 heads of fresh dill or 1 to 2 tablespoons dill seed (dill weed = 2T).”
How long do they have to sit before consuming?
We simply waited until the next day to give ours a taste.