Pickle Recipes: Dill Chips Recipe

This Dill Chips recipe makes one pint and is a great addition to any sandwich lunch.

| August 2012

  • This Dill Chips recipe is great to have on hand for lunches.
    Photo By Fotolia/TheGarden
  • “The Pickled Pantry” by Andrea Chesman is a comprehensive guide to pickling that includes 150 zesty pantry possibilities.
    Cover Courtesy Storey Publishing

From apples to zucchini, The Pickled Pantry (Storey Publishing, 2012) by Andrea Chesman provides 150 recipes for pickles, relishes, chutneys and more. This fresh, contemporary guide to pickling the harvest introduces readers to the foundation techniques of pickling before delving into recipes, ingredients, equipment preparation and safe pickling procedures. The following excerpt is taken from Chapter 3, “Single Jar Pickles.” 

Dill Chips Recipe

by the pint 

Sandwich-ready dill chips are handy to have in the pantry. I can’t even imagine a tuna fish sandwich without them.

2 1/4 to 2 1/2 cups thinly sliced pickling cucumbers, blossom ends removed
• 1/2 small onion, thinly sliced
1 tablespoon pickling or fine sea salt, or more if necessary
6 tablespoons distilled white vinegar
6 tablespoons water
1 teaspoon sugar
1 tablespoon dill seeds
1 tablespoon chopped fresh dill or 1 teaspoon dried
3 garlic cloves
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
Pickle Crisp Granules (optional)

1. Combine the cucumbers, onion, and salt in a large bowl. Mix well. Cover the vegetables with ice water and let stand for at least 2 hours, and up to 6 hours. Drain. Taste a slice of cucumber. If it isn’t decidedly salty, toss the vegetables with an additional 1 to 2 teaspoons pickling salt. If it is too salty (which it never is for me), rinse the vegetables in water.

2. Combine the white vinegar, water, and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar.



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