These homemade dill pickle chips take a few easy steps to transform simple cucumbers into fresh and crunchy, delicious pickle chips. Perfect for snacking, sandwiches and of course, burgers.
Labor Day is the last hurrah before the official end of summer and the final cookout of the year. This year I’m making slow cooker Guinness beer brats (recipe soon) and these pickle chips are the perfect accompaniment for those. If you’re a football fan and like to have friends over to watch the game, they are perfect for that too.
I’ve created a video so you can see the recipe being made. Just press play!
These homemade dill pickle chips are so fresh tasting and crunchy and that’s what you get with homemade. Now, this is NOT a recipe for canning these pickles so their shelf life is about 1 week refrigerated. I am not a canning expert so if you want to prolong the life of the pickles, just Google canning methods and you can get some expert advice for long-term use.
A little word of caution when you start the pickling liquid. Do not put your head anywhere near the pan when the vinegar has heated up because a vinegar steam facial is not fun.
The pickling liquid has mustard seeds and dill seeds. I opted to add fresh dill for looks and also for extra dilly flavor. I could not find proper pickling cucumbers so I tried it with English cucumbers and they work just fine. This recipe yields 2-20 ounce jars so if you have the nice giant jars, you can double the recipe.
The sweetness can be altered to suit your palette. This recipe is the perfect balance of vinegar to sweet, but if you like your pickles on the sweeter side, you can add more sugar to taste and that’s it! You’ve made your own homemade dill pickle chips.
- 18 ounces pickling or English cucumbers
- 2 1/2 cups distilled white vinegar
- 1 tablespoon mustard seed
- 1 tablespoon dill seed
- 1 teaspoon pickling or kosher salt
- 1 teaspoon granulated sugar
- Fresh dill sprigs
Slice the cucumbers and add to a bowl of ice water, refrigerate for 2 hours.
To a stainless or non-stick pan add the vinegar, mustards, dill seeds and salt and sugar. Bring to a boil, remove and allow to cool completely.
Once cooled add the fresh dill and cucumbers to 2-20 ounce jars and pour the vinegar over the cucumbers until covered. Seal and refrigerate for at least 3 days, up to 1 week.
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