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Quick Dill Chips

Lactose Free, Pickles, Recipes, Summertime Meal, Vegan, Vegetarian, Veggies

Quick Dill Pickle Chips

May 28, 2022

Quick Dill Pickle Chips

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.  

Quick Dill Pickle Chips on Grilled Hot Dog

Quick Dill Pickle Chips Ingredients

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.

Sliced Keiki Cukes

This crinkle cutter gives the cucumber slices scalloped edges which is sort of fun but of course is optional.

Quick Dill Pickle Chips Brine

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!

Quick Dill Pickle Chips

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.

Quick Dill Pickle Chips

Quick Dill Pickle Chips on Grilled Hot Dog

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.

Quick Dill Pickle Chips

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.

 

 

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