Easy Hamburger Dill Pickles for Canning

These easy Hamburger Dill Pickles have a spicy/sweet flavor due to the inclusion of honey, green peppers, turmeric, and dill in addition to the cucumbers.

I made these pickles during the Can-a-Rama 2010 weekend.

The hamburger dill pickles were easy to make and didn’t take a lot of cucumbers.  This was perfect because I didn’t have that many left in my garden.  I used some cucumbers from my garden and some that friends had given me.

Where does the term “pickle” come from?

The term pickle is derived from the Dutch word pekel, meaning brine? In the U.S. and Canada, the word pickle alone almost always refers to a pickled cucumber (other types of pickles are described as “pickled onion,” “pickled cauliflower,” etc.).    
Source: http://en.wikipedia.org/wiki/Pickled_cucumber 

Hamburger Dill Pickles

Recipe adapted from Pickles & Relishes: From apples to zucchini, 150 recipes for preserving the harvest by Andrea Chesman

This tasty recipe for pickles includes honey and green peppers.

Yield: 4 pints

Ingredients:

• 10 medium-sized cucumbers, sliced
• 1 large onion, sliced
• 1-3 cloves of garlic
• 1 green pepper, cut into strips
• 5 tablespoons pickling salt
• 2 cups honey
• 2 cups cider vinegar
• 1/2 cup water
• 1 teaspoon turmeric
• 4 fresh dill heads

Directions:

Combine the cucumbers, onions, garlic, green peppers, and 4 tablespoons of the pickling salt in a large glass, ceramic, or stainless steel bowl.  This part draws out the water from the cucumbers. It’s pretty cool how it works. 

Let stand for several hours.  Drain.  You can’t really tell from this photo, but after a few hours, the cucumbers were literally sitting in water. I drained out a cup or more of water.

In a large saucepan, combine the honey, vinegar, water, the remaining pickling salt, and turmeric.  Heat to boiling.

Add the drained cucumber mixture and heat almost to the boiling point, but do not boil.

Pack the cucumbers and syrup into clean, hot pint jars.  Top with a dill head, and be sure to leave 1/2 inch headspace.  Then seal them with canning lids and rings.

Process for 30 minutes in a water bath canner.iv>  If you need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.

Remove the jars from the canner and let them sit on the counter undisturbed until the seals are set about 24 hours.  Listen for all of the tops to pop, pop, pop.

Even if you hear the jars pop, it’s best to check all of the seals after 24 hours to make sure they are sealed properly.   If any of the jars didn’t seal properly, you can reseal the jars, or place them in the refrigerator and consume within a few days.

Jars that are sealed properly can be stored in a cool, dark place for up to 1 year.

I’m looking forward to serving some of these pickles when we grill out burgers soon. It’s been too hot here recently, but things should be cooling off a bit soon.  I hope…

 

Some resources I use for canning and pickling

• Ball Canning Back to Basics
• The Complete Book of Small-Batch Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

 

Happy Canning & Pickling

Cathy

 

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