Hamburger Dills 

I experimented with this recipe from the Ball Blue Book in 2024 and fell in love with them. We kept the one batch we made last year, with the exception of a couple of jars we shared with my niece Nikole to satisfy pickle cravings when she was pregnant. 

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We have more to share this year, thanks to pickling cucumbers that over performed

once again. These are not garlic dills. The flavor is bright, tangy and unapologetically dilly. 

Ingredients: cucumbers, pickling and preserving salt, water, apple cider vinegar, fresh dill heads from our garden, mustard seed, peppercorns