Dill Pickles Hamburger Slices Recipes

SLICED HOMEMADE DILL PICKLES

Steps:

• Slice cucumbers into 1/4-inch thick slices.
• Place slices in a large non-reactive bowl. Combine two tablespoons of salt and the water. Stir until salt is dissolved. Pour salt water over cucumber slices. Cover and let 2-3 hours. Drain the cucumbers and discard the salt water.
• In a nonreactive pot, combine vinegars, water, sugar, and salt. Cover, bring to a simmer until the salt and sugar is dissolved. Remove from heat and set aside.
• In the bottom of a pint mason jar, add 1 teaspoon of dill seed, 1/2 teaspoon pickling spices, and 1 teaspoon minced garlic and 1 teaspoon minced onion. Fill jars with cucumber slices.
• Using a funnel, carefully pour vinegar mixture over the cucumber slices, leaving 1/2-inch of room between the pickles and to top of the jar. Wipe rims with a clean damp rag or paper towel. Place a lid on each jar and secure tightly.
• Allow jars to set for 3 weeks before opening.
• Jars will last for up to three months in the refrigerator. Pickles can also be preserved using the water bath canning method. Properly canned pickles should be store in a cool dry place and are good for up to one year.

HAMBURGER DILL PICKLES

Steps:

• Wash cucumbers and drain. Cut cucumbers into 1/4-inch crosswise slices, discarding blossom ends. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Add 2 heads of dill, 1/2 tsp mustard seed and 2 peppercorns to each jar. Combine salt, water and vinegar in a large saucepot. Bring to a boil. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Lightly tap jars to remove air bubbles, and screw on two-piece caps. Process 15 minutes in a boiling-water bath.

CANNED DILL PICKLE SLICES

Steps:

• Enjoy as a snack or in your favorite recipes.

DILL PICKLES, HAMBURGER SLICES

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.

BEEF BURGERS WITH DILL PICKLE REMOULADE

Steps:

• In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
• Stir together all ingredients until blended; cover and chill until ready to serve.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

DILL PICKLE SANDWICH SLICES

Steps:

• Prepare stockpot/canner and jars as directed in step-by-step instructions
• Tie pickling spices in a square of cheesecloth, creating a spice bag.
• Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
• Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
• Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

DILL PICKLE HAMBURGER PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain., Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer., Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.

DILL SAUCE FOR HAMBURGERS

Steps:

• In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.