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Hamburger dills #6776378 05/27/17 02:50 PM
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bill oxner Offline OP
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I just put up a couple quarts of hamburger slices. I'll leave them out on the counter for a couple days,and then refrigerate them. They take on the taste of a deli dill. Two parts water, one part vinegar, and salt make up the brine.



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Hamburger dills [Re: bill oxner] #6776652 05/27/17 10:08 PM
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SouthWestIron Offline
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Nice

Re: Hamburger dills [Re: bill oxner] #6776875 05/28/17 03:48 AM
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Erny Offline
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Looks good

Re: Hamburger dills [Re: bill oxner] #6777991 05/29/17 10:16 PM
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Look tasty


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Re: Hamburger dills [Re: bill oxner] #6778006 05/29/17 10:32 PM
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Looks good bill. I planted some dill in the flower beds 6 yrs ago and it has come back every year since. It's hard to beat fresh pickles.


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Re: Hamburger dills [Re: yotehater] #6778010 05/29/17 10:37 PM
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bill oxner Offline OP
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Originally Posted By: yotehater
Looks good bill. I planted some dill in the flower beds 6 yrs ago and it has come back every year since. It's hard to beat fresh pickles.


Try fresh dill in your potato salad.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Hamburger dills [Re: bill oxner] #6778028 05/29/17 10:54 PM
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NewGulf Offline
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food

Re: Hamburger dills [Re: bill oxner] #6779683 05/31/17 03:58 PM
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yotehater Offline
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Ill try that. Love to use it in baked and grilled fish too.


One shot is all it should take.
Re: Hamburger dills [Re: bill oxner] #6779690 05/31/17 04:04 PM
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Is this what I have to look forward to once I retire in 18 years? yawn



Re: Hamburger dills [Re: bill oxner] #6779701 05/31/17 04:14 PM
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You're killing me, I'm outta dill pickles and craving them. Picking up groceries this afternoon, got two jars in there. I do have the same jar in my fridge, but it's bread and butter pickles with onions.


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Re: Hamburger dills [Re: bill oxner] #6779717 05/31/17 04:25 PM
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How much salt Bill?


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Re: Hamburger dills [Re: booger] #6779733 05/31/17 04:34 PM
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Originally Posted By: booger
How much salt Bill?


Glad you ask. Funny thing. I got my original recipe off a Mortans pickling and canning salt. The recipe was a brine of two quarts water, one quart vinegar, and a half cup of salt. I saw another recipe on a vinegar jug. It called for two quarts vinegar, one quart water, and 1/3 cup salt.

I'm not really sure about the salt. I make my brine in the microwave and use maybe a couple tablespoons of salt. The salt easily desolves with three minutes in the microwave. I leave them out until the color turns and then refrigerate them.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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