Quick Dill Pickle Chips
 
 
Adapted from Serious Eats
Author:
Serves: 3 pint jars
Ingredients
  • 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
Preparation
  1. Place cucumber slices in a large bowl or pack in mason jars.
  2. 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.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2022/05/28/quick-dill-pickle-chips/