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Dill Chips

Source of Recipe

From "The Pickled Pantry" by Andrea Chesman


Recipe Introduction

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

List of Ingredients

◦ 2 � to 2 � cups thinly sliced pickling cucumbers, blossom ends removed
◦ � 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 cloves garlic
◦ � teaspoon mustard seeds
◦ � teaspoon black peppercorns
◦ Pickle Crisp Granules (optional)


Recipe

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.

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

Pack the dill seeds, fresh dill, garlic, mustard seeds, and peppercorns into a clean hot 1-pint canning jar. Pack in the cucumbers. Pour in the hot vinegar mixture, leaving � inch headspace. Add a rounded ⅛ teaspoon of Pickle Crisp, if using. Remove any air bubbles and seal.

Process in a boiling water bath for 10 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.

By the pint






❧ Kitchen Note:
The thinner you slice the cukes, the more you will be able to pack into the jars. If you are cutting by hand, you will probably fit only about 2 cups of chips in each pint jar.