Description
Make these Homemade Dill Pickle Chips for a tangy, quick snack that tastes like you spent hours preparing them. This recipe comes from our family kitchen philosophy: simple food made with heart.
Ingredients
Scale
- 1 large cucumber, thinly sliced (about 1/8 inch thick)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon dried dill weed
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon whole black peppercorns
Instructions
- Wash and thinly slice the cucumbers into chips.
- In a small saucepan, combine the vinegar, water, salt, and sugar. Heat this mixture over medium heat, stirring until the salt and sugar fully dissolve. Do not boil.
- Remove the brine from the heat. Stir in the dried dill weed, mustard seeds, and peppercorns.
- Place the cucumber slices into a clean jar or heat-safe container.
- Pour the warm brine over the cucumber slices, making sure they are completely submerged.
- Let the chips cool to room temperature on the counter for about 1 hour.
- Transfer the jar to the refrigerator. Chill for at least 4 hours before serving. For the best flavor, let them sit overnight.
Notes
- Use fresh, firm cucumbers for the best crunch.
- Adjust sugar or salt slightly to match your preferred level of tanginess.
- These chips keep well in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg