Crispy, tangy and refreshing quick dill pickle chips are so easy to make and perfect for your summer picnics. We love pickles and always have an assortment in our refrigerator to serve with sandwiches or for a quick snack. These dill chips are ready in just a few hours.
Kirby cucumbers are typically used for pickles but are rarely found here on Maui. Our locally grown Keiki Cukes are the perfect substitution. They are small and crispy with very few seeds. We have successfully used these for canning whole dill pickles as well as spears. They are sold at all of our local markets as well as Costco.
This crinkle cutter gives the cucumber slices scalloped edges which is sort of fun but of course is optional.
The brine for the pickles couldn’t be easier. The ingredients go into a pot until the mixture simmers, then poured over the sliced cucumbers. That’s it!
Use a large bowl or mason jars to brine the cucumber slices. This recipe makes enough pickles for three pint jars. Surprise your neighbor with a jar of these crunchy pickles.
The dill pickle chips are best eaten once they have been chilled thoroughly. Pile them on hotdogs, sandwiches, burgers or chop finely and mix into potato salads.
- 1½ pounds Keiki Cukes (or Kirby cucumbers), thinly sliced
- 3 cups water
- 3 cups distilled white vinegar
- 2 tablespoons kosher salt (I use Diamond Crystal)
- 2 tablespoons sugar
- ½ teaspoon red pepper flakes
- 4 medium garlic cloves, thinly sliced
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 10 sprigs fresh dill
- Place cucumber slices in a large bowl or pack in mason jars.
- Heat water, vinegar salt, sugar, red pepper flakes, garlic, black peppercorns, mustard seeds, and dill in a large pot over high heat until salt has dissolved and the mixture is simmering. Immediately pour brine over the cucumbers, making sure they are submerged in the brine. Let cool for 30 minutes. Cover the bowl or jars, and refrigerate until thoroughly chilled. Store for up to a month.
