Pickles & Relishes/Andrea Chesman 2002

Hamburger Pickles
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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



1 Combine the cucumbers, onion, garlic, green pepper, and 4 tablespoons of the pickling salt in a large glass, ceramic, or stainless stell bowl. Let stand for serverl hours. Drain.
2 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.
3 Pack the cucumbers and syrup into clean, hot pint jars. Top with a dill head, and be sure to leave 1/2 inch headspace. Seal. Process at a constant 180F for 30 minutes.

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