Hamburger Dills

Yield: about 7 pints

Ingredients:

  • 4 pounds 4-inch cucumbers
  • 6 TBSP Canning Salt
  • 4 ½ Cups Water
  • 4 Cups vinegar (I used white)
  • 14 heads fresh dill
  • 3 ½ teaspoons mustard seed
  • 14 Peppercorns

Directions:

Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

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