Making Hamburger Dill Pickles (Sour Pickle Chips)

A very simple recipe for delicious sour hamburger pickle chips. This recipe is half the Ball Canning Blue Book recipe for Hamburger Dills, with a few changes. It makes 4 pints of pickles.

Hamburger Dill Pickles Recipe
2 pounds cucumbers
2 1/4 cup Water
2 cups vinegar (5% acidity)
3 Tablespoons Pickling/Canning Salt
1/8 teaspoon Tumeric
4 teaspoons Dill Seed
2 teaspoons Mustard Seed

Heat together the water, vinegar, salt and tumeric in a saucepan, and simmer for 10 minutes.
Slice pickling cucumbers into rounds. Fill four sterile pint canning jars with the cucumbers.
Add one teaspoon dill seed and 1/2 teaspoon mustard seed to each jar.
Pour simmering liquid over the cucumbers in each jar to cover them.
Use a stick to remove any air bubbles. Wipe the jar tops and seal.
Low Temperature processing: process at 180F for 30 minutes, using the instructions found at the National Center for Home Food Preservation.

If for some reason you can't do low temperature processing, process these in a normal boiling water bath 15 minutes. The pickles will taste good on a hamburger, but will be softer and less crisp than the low-temperature processing.

Or, you can store them in the refrigerator and use them within a month or so.

Видео Making Hamburger Dill Pickles (Sour Pickle Chips) канала Pecan Corner