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, click this text for recipe 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.
These are dill refrigerator homemade dill pickle chips. This means I did not use the canning method for a long preservation because they don’t last long in my house. If you want to properly can these, you can find the instruction in the step by step above the recipe card further down this page.
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.
These homemade dill pickle chips will keep sealed and refrigerated for 5 days.
Homemade Dill Pickle Chips – Step by Step
First step is to sterilize your jars. Fill a large stock pot with water and add the jars and lids, make sure they’re submerged. Bring to a boil and boil for 5 minutes. Use tongs to remove and set on a towel to dry.
Wash an English cucumber and cut into slices.
Soak the cucumber slices in ice water and refrigerate for 2 hours. This helps keep them crispy.
While the cucumber refrigerate make the pickling liquid. Add white vinegar, mustard seed, dill seeds and salt and sugar. Bring to a boil, remove and allow to cool completely.
Add fresh dill and cucumbers to a sterilized jar and pour over the pickling spice.
If you are using the jars I did (pop top style), seal and refrigerate. They will keep up to 5 days.
If you want to use canning jars to keep them longer, you will need to boil the jars after filling and sealing them. Submerge the sealed jars in the pot of water and bring to a boil, simmer for up to 30 minutes. Carefully remove using tongs.
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- 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, mustard seed, 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.
Nutrition Information:Yield: 1
Amount Per Serving:Calories: 35 Sodium: 293mg Carbohydrates: 3g