Dill Pickle Chips

Call them whatever you want, Dill pickle chips, Hamburger dills, or pickle chips are an essential part of the American hamburger and Southern pulled pork experience. It would be hard to find a BBQ in America’s South without a bowl of pickle chips, or Fried Pickle Chips with a dipping sauce like Comeback Sauce, nearby. A true Pulled Pork sandwich seems naked if not topped with Coleslaw and pickle chips. They pair amazingly with hamburgers as well.

Dill Pickle Chips

Although excellent versions of these pickles are readily available at local markets, there's something special about making your own with fresh cucumbers, especially opening a jar of them in the middle of winter.
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Course: BBQ, Condiment
Cuisine: American, North American
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating: 7 days
Total Time: 7 days 40 minutes
Servings: 8 cups
Author: My Hungry Traveler


  • large saucepan
  • Food processor with 6mm slicing blade (optional)
  • Large Mason jars with lids
  • Large pot


  • 4 lbs Cucumbers, pickling or regular
  • ¼ cup Garlic, chopped
  • 2 large Jalapeno peppers, seeded and chopped
  • ½ cup Fresh dill, chopped


  • 3 cups White vinegar
  • 1 cup Apple cider vinegar
  • 2 cups Water
  • 6 tbsp Salt, Kosher or pickling
  • 5 tbsp Pickling spice mix
  • 2 tbsp Mustard Seeds
  • 2 tbsp Black peppercorns


  • Prep – Wash out jars with hot water and soap. Boil jars for 5 minutes, drain, and then move jars to the sink.
    Cut ends off cucumbers and then slice into ¼ to ½ slices and add to the large bowl along with garlic, jalapenos, and dill.
  • Brine – In a large saucepan bring all the brine ingredients to a boil. Remove from stove and let cool for a few minutes. Pour over cucumbers in bowl and mix around to distribute all the ingredients. Cool to room temperature.
  • Store – If eating over the next month or so, place pickles in jar, cover with brine, and screw on cap tightly. Store in refrigerator and let them marinate for a week before eating.
    To store pickles for up-to a year, can them by filling jars with pickles and covering with brine. Leave ¼-inch headspace. Wipe rims and screw on lids. Submerge jars in a water bath for 20 minutes. Remove jars to a kitchen towel to cool. Once cool enough to handle, tighten lids as much as possible. Pickles may then be stored unrefrigerated.


Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 386mg | Fiber: 3g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg

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