The reference to “Hamburger” Pickles has more to do with the diameter of the cucumber used. These can be used on sandwiches, salads you name it. They are thicker than the average pickle and have a lot of snap to them. The recipe was done as a refrigerator pickle due to not wanting to drag out the canning supplies.
This recipe make approx 3 quart canning jars depending on how tightly packed they are. The wide mouth jars are easier to pack the thicker pickles in!
The pickling mix is as follows:
2 TBSP black peppercorns
2 TBSP coriander seed
2 TBSP dill seed
2 TBSP mustard seed
2 TSP red pepper flake (you can go to 3 if your a spice lover)
12 bay leaves crumbled
3 cups apple cider vinegar
1 cup white vinegar
3 cups of water
5 TBSP pickling salt (you can use regular kosher salt, just not iodized)
4 to 5 garlic cloves per jar, peeled and smashed
2-3 fresh dill sprigs per jar – if fresh dill is not available up the dill seed to 4 TBSP
Bring the vinegars, water and salt to a simmer and stir to make sure the salt is dissolved. To each canning jar, add 2 to 3 TBSP of the pickling spice, 4 to 5 garlic cloves and 2 to 3 sprigs of fresh dill.
Let the brine cool to warm. Slice the cucumbers in 1/8 to 1/4 inch pieces and pack into the jars. Carefully ladle the brine into the jars and leave 1/2 inch headspace. Put the cover on and screw on the band fingertip tight.
Once the jars reach room temperature, store in the refrigerator.
Use the ratio of approximately 2/3 vinegar to 1/3 water and the recipe can be scaled up or down.