A recipe for canning Hamburger Dill Pickles that will last all year, perfect for using up a surplus of summer cucumbers. The recipe comes from the 38th Edition Ball Blue Book Guide to Preserving.
1. PREP Wash cucumbers under cold running water; drain. Remove stem and 1/16 inch from blossom end of cucumbers. Cut cucumbers crosswise or lengthwise into ¼-inch slices.
2. COOK Combine salt, water, and vinegar in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer; simmer 10 minutes.
3. FILL Pack cucumbers into a hot jar, leaving ½-inch headspace. Put 2 heads of dill, ½ teaspoon mustard seed, and 2 peppercorns in jar. Add ⅛ teaspoon Pickle Crisp to pint jar, if desired. Ladle hot pickling liquid over cucumbers, leaving ½-inch headspace.
4. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
5. PROCESS Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner: do not retighten bands if loose. Cool 12 to 24 hours. Check seals. Label and store jars. Enjoy!!!
