DILL PICKLES, HAMBURGER SLICES

Dill Pickles, Hamburger Slices image

Yield 6 pints

Number Of Ingredients 11

4 pounds pickling cucumbers
2 tablespoons canning salt or kosher salt
2 1/2 quarts water
3 cups cider vinegar
3 cups water
2 tablespoons sugar
2 tablespoons canning salt or kosher salt
6 teaspoons dill seeds
3 teaspoons mustard seeds
6 bay leaves
18 black peppercorns

Steps:

Slice ends off cucumbers then slice in 1/4-inch rounds. Put the cucumber slices in a large nonreactive bowl or pot and cover with the 2 1/2 quarts of water. Add 3 tablespoons salt and stir until salt is dissolved. Cover and let stand for 12 hours. Drain cucumber slices.Prepare jars: Fill a boiling water canner half-full with water; add jars and bring to a boil. Cover and reduce heat to low to keep jars hot. In a nonreactive pot, combine the 3 cups vinegar and 3 cups water. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil. Into each of 6 pint jars, add 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 bay leaf, 3 or 4 peppercorns, and about 1 teaspoon of chopped garlic. Pack with cucumbers. Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace. Wipe rims and threads of jars with a damp paper towel. Fit with lids and screw on jar rings tightly. Put the jars in a rack and lower into the hot water. If necessary, add more boiling of near-boiling water so the water level is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove to a rack to cool completely. Check for seals about 24 hours later. Store in a cool dark place for a few weeks before using.

Nutrition Facts : Nutritional Facts Serves