Sunday, August 9, 2015

Preserving Summer's Bounty with Hamburger Dill Chips for #SundaySupper


It's that time of year again, when the table starts overflowing with bounty after each visit to my CSA. Living in Michigan, our season is pretty short so we enjoy it while we have it and preserve the rest so that it can also be enjoyed during our looooong cold winters.

A great way I have found to preserve lots of different vegetables at once is to make a Vegetable Soup and I also make up tons of Corn Chowder. Both soups freeze well and are always a welcome addition to a winter meal.  I also make up huge batches of Stuffed Cabbage and freeze them in individual meal sizes for later use.  And, of course, I can my bounty for use the rest of the year.   I make Farmstand Marinara, Pickled Green Beans, Pickled Spiced Beets, Refrigerator Pickles, Salsa, Pear Butter and LOTS of Canned Tomatoes.

This week the Sunday Supper Movement asked us to share our ideas and recipes for saving Summer Harvest.  I decided to make some Hamburger Dill Chips with part of the overload of pickling cukes with which I was inundated.  I used the recipe from the Ball Blue Book of Preserving.  


Using a mandoline makes quick work of slicing 4 lbs of cucumbers into 1/4" chips.


4 lbs of cucumbers resulted in 1 quart and 5 pints of hamburger dill chips.
I ran out of pint jars or I would have gotten 7 pints as the recipe stated.

Hamburger Dill Chips
from Ball Blue Book of Preserving

4 lbs of pickling cucumbers
6 T. canning salt
4 1/2 c. water
4 c. vinegar
14 heads of fresh dill
3 1/2 t. mustard seed
14 peppercorns

Wash cucumbers.  Cut into 1/4" crosswise slices, discarding the blossom end.  Combine the salt, water and vinegar in a large saucepan and bring to a boil.  Pack the cucumber slices into prepared jars (I prepare mine by running them through the dishwasher) leaving a 1/4" headspace.  Add 2 heads of dill, 2 peppercorns and 1/2 t. mustard seed to each jar.  Ladle the hot liquid over the cucumbers leaving 1/4" headspace.  Remove air bubbles by inserting a thin wooden or plastic handle or knife down the inside of the jar.  Place 2 piece caps onto the jars and process for 15 minutes in a boiling water canner.  Print Recipe

Let's take a look at what the other's are preserving!


Canning
Dehydrating
Fermentation
Freezing
Infusing

Pickling
Preserving in oil or butter
And for even more help and support

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25 comments:

  1. Homemade dill pickles are the best, aren't they?! I don't actually like them ON my hamburgers but I always eat them on the side.

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    1. We love them too Stacy but we do put them on our burgers. My husband smothers his burgers in pickles LOL.

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  2. These pickles would make burgers and sandwiches so much better than store-bought ones.

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  3. We love homemade dill pickles here!! Preserving the summer harvest is such a great way to get a taste of local food all year long.

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  4. next year! already planning my canning for next year (unless I can sneak some in at the end of our short season here after the move). I miss the rush to get tomatoes, green beans in cans and tons of jellies and jams made.

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    1. It will be here in the blink of an eye Judy.

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  5. Boy, you are a natural when it comes to preserving, Wendy!!! Your dill pickle slices sound perfect :)

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    1. Thanks Liz. I am still learning each time.

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  6. Fantastic! Richard made a gallon of bread and butter pickles every summer.

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    1. I make refrigerator pickles using a recipe from my Pops. Are you going to carry on Richard's tradition?

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    2. Probably not this year. But I will for sure next year! His recipe is very easy!

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  7. I love pickles and have been craving some. I'd love to make my own.

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  8. I love dill pickle chips. They're so tasty and delicious.

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  9. Love your recipe. I bet they taste amazing! Saving and hope I get to try to make a few jars as I don't live on a farm any more.

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    1. Please let me know how they turn out if you find time to make them Theresa,

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  10. I am ALL about dill pickles on my burgers. Win!

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  11. I read a couple recipes that brine the pickles first stating it makes them crispier? What do you think? Your recipe is easier and I plan to try it for that reason. I wondered about garlic too...

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    1. Hi Mandy,
      If you like really crunchy pickles then go with the brine. Mine were good but not much crunch.

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    2. You're very welcome Mandy. Thanks for stopping by.

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