Homemade hamburger pickles can be a real treat.
Although hamburger dill pickles are relatively cheap and come in a variety of flavors and consistencies, making your own allows you the opportunity to create a satisfying recipe specific to your taste. Whether you grow your own cucumbers or purchase them from a local grocery store or produce supplier, the most important thing to remember is to pick or buy them when they're as fresh as possible.
Instructions
1. Check the canning jars, rings and lids to ensure they are free of defects. The jars should have no nicks or cracks. Wash them in hot, soapy water, and dry the rings.
2. Submerge the jars completely in hot water until they are ready for use. Do not let the water boil. An alternative to heating the jars in hot water is to run them through the dishwasher immediately before use.
3. Separate the lids, and place them in a small saucepan. Cover them with hot water, and let them simmer, not boil. Keep them hot until ready to use.
4. Fill a large canner pot halfway with water, and allow it to simmer with the lid on.
5. Wash pickling cucumbers thoroughly. Smaller cucumbers with lots of "warts" on them are best. Do not use cucumbers that have yellowing or white spots on them.
6. Cut cucumbers horizontally into hamburger slices. The slices can be as thick or thin as you want.
7. Blend pickling spices in a pot, and prepare them according to your recipe or manufacturer directions.
8. Remove a jar from the pot of hot water and empty it, or remove a sterilized jar from the dishwasher.
9. Pack cucumber slices in the jar with a food funnel, and pour in the prepared pickling mix. Leave 1/2 inch empty from the top of the cucumbers to the rim of the jar. Tap the jar to eliminate any air bubbles that may be trapped inside. Wipe off the rim of the jar with a damp paper towel.
10. Remove a lid from the saucepan with a magnetic lid lifter, and place the lid on the rim of the jar. Place a ring on top of the lid, and screw it on firmly, but not overly tightly. Repeat Steps 8 through 10 until the cucumbers are all packed.
11. Place the prepared jars of cucumber slices in the canner. You can place as many jars as there is room in the canner, but try to leave a little room between each jar. The water should cover the jars by 1 to 2 inches.
12. Place the lid on the canner, and bring it to a boil. Begin the processing time when the water starts to boil. If you purchase packaged pickling spices, the instructions for processing will be on the package. Should you use your own recipe, the processing time should be about 10 minutes, with adjustments being made for altitude and the size of your jars.
13. Turn off the stove burner, and remove the canner lid at the end of the processing time. Allow the jars to sit for five minutes to adjust to the changing temperature. Remove the jars from the canner, and place them on a towel in a well-ventilated area to cool overnight. As the jars seal, you may hear a "ping." The lids will dip down a little on the top as they seal. At that point, you can remove the rings if you wish. If the jar does not seal, refrigerate it and eat the pickles soon.
Tags: processing time, canner place, cucumber slices, pickling spices, place them, Remove from