homemade relish and dill pickle chips
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Quick and Easy Dill Pickle Chips

Author Elizabeth at thewildolive.org

Ingredients

  • 2 sterilized pint canning jars with new lids
  • 4 cups of sliced Persian or Pickling Cucumbers
  • 1 tsp. dried dillweed divided

For the Brine:

  • 1 Tbsp. plus 2 tsp. pickling salt
  • 2 Tbsp. plus 2 tsp. sugar
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic lightly crushed
  • 1 tsp. dill seeds
  • 1 tsp whole black peppercorns
  • 1/2 tsp. red pepper flakes optional
  • 1/2 tsp. turmeric optional
  • 1 bayleaf

Instructions

Make the Brine

  • Add all the brine ingredients to a stainless steel or other non-reactive pan (i.e. not aluminum or cast iroand bring to a boil. Simmer 5 minutes. Turn off heat and allow mixture to steep while you prep the cukes and fill the sterilized jars.

Prep the Cukes

  • Remove a small amount from both ends of each cucumber. Using a sharp knife or a mandoline, slice the cukes into 1/4" thick rounds. You will need about a pound of Persian cukes for this recipe. However, buy a few more - it's always better to have more than you need than not enough!

Fill the Jars

  • Arrange the cucumber slices neatly in the jars, packing tightly, but leaving a good amount of room for the brine. Sprinkle a 1/2 tsp. of dill weed on top of each jar.

Process the Pickles

  • You can enjoy these pickles two ways: as "fresh" pickles or traditional pickles.

For fresh pickles

  • Strain the slightly cooled brine into a quart glass measuring cup. Pour strained brine over sliced cukes in jars. Place lids on jars and seal. Pop your pickles in the fridge and consume them within a week or two.

For longer storage (traditional pickles)

  • Reheat the brine to simmering-hot before straining, then strain into a quart glass measuring cup. Pour strained, hot brine in jars, leaving half an inch of space at the top. Seal and process the jars in a boiling water bath for 10 mins. Turn off heat, but leave jars in water a few minutes to cool a bit. Carefully remove jars and cool on a rack. Make sure jars seal properly before storing. If they don't seal, you can still eat the pickles. Just refrigerate them immediately and eat within a week or two.