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.

5 from 2 votes

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Course: BBQ, Condiment

Cuisine: American, North American

Prep Time: 15

Cook Time: 25

Marinating: 7

Total Time: 7 40

Servings: cups

Author: My Hungry Traveler

Equipment

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

Ingredients

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

Brine

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

Instructions

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.

Nutrition