Homemade Dill Pickle Chips
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. These are not like sweet bread and butter pickles. There is very little sugar, so they are more on the tart side with slight sweetness.
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 Beer Brats along with these pickle chips are the perfect accompaniment for those.
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 instructions 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 2-16 ounce (473 ml) 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.
Chefs tip
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.
Canning/preserving dill pickle chips
Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.
This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.
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Homemade Dill Pickle Chips
These homemade dill pickle chips take a few easy steps to transform simple cucumbers into fresh and crunchy, delicious pickle chips.
Ingredients
- 18 ounces (510 grams) pickling or English cucumbers
- 1 ¾ cups (450 ml) distilled white vinegar
- ¾ cup (200ml) water
- 1 tablespoon mustard seed
- 1 tablespoon dill seed
- 1 teaspoon pickling or kosher salt
- 1 teaspoon granulated sugar (see note)
- 4 large or 8 small dill sprigs
Instructions
- 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, water, mustard seed, dill seeds, salt and sugar. Bring to a boil, remove and allow to cool completely.
- Once cooled add the fresh dill and cucumbers to sterilized jars and pour the vinegar over the cucumbers until covered. Seal and refrigerate for 1 day then they will be ready to eat. They will keep refrigerated and well sealed up to 4 weeks.
Notes
These are not sweet pickles. If you want them sweeter, taste the vinegar mix and add more sugar accordingly.
Nutrition Information
Yield
1Amount Per Serving Calories 35Sodium 293mgCarbohydrates 3g
37 Comments on “Homemade Dill Pickle Chips”
I make fridge pickles all summer but I wanted to try this as a canned dill pickle. We will see how it turns out. I did quadruple the recipe and have enough for 4 quart jars of pickles. I ran out of white vinegar so I used some rice vinegar, which is usually what I prefer in my fridge pickles, but then I ran out of that so the last bit I used apple cider vinegar. Sooo these are kinda of a Frankenstein pickle with all the vinegars. haha
I hope your Frankenstein pickles turn out delicious 😆 Let me know.
I have looked for years for a dill pickle that was dilly enough for me! This is it! These are amazing! I didn’t add any sugar and will be making them for years to come! So happy to have this recipe! Thank you
A fellow dill fan! Thank you so much for the feedback, I’m so happy you enjoy them.
I have a recipe for Sweet dill pickle chips. Uses canning salt, dill seed, mustard seed. A gallon of sliced cucumbers and apple cider vinegar. But it just says mix and simmer just till hot. Can while hot! 8 to 10 pints. But does not say how? Cold pack?? I don’t suppose you could help me figure it out?
I’m so sorry I can’t help. I have never canned before.
I would assume you can while hot to create the seal on the canning jars. If you use the recipe above as stated the jars will always have to stay in the refrigerator and will not last outside of the frige.
Thank you for the canning advice.
I make water bath canned pickles and relish every year. Basically, wash your jars thoroughly then keep them hot. In order not to take up another pan and burner, I put hot water in them all while I am waiting for the water in the big pot to get to boiling. You need a big pot- canning pots are cheap and you can get them in Walmart if you don’t have an induction stove like i do. There is a rack that goes with a canning pot and pulls the jars up out of the water and lowers them in without splashing. Cook the brine as stated. It does not boil. You heat it so it is hot and my recipes tell you how long to heat it, but I never had to boil one. You need a canning funnel and special canning tongs to get the jars in and out of the water later. There is a little wand with a magnet on the end to pull your lids out of another smaller pan of hot water. Once you have cooked your brine and prepared your cucumbers, follow the directions you have. It probably says to stuff the hot jar with the cucumber chips so they are well packed, leaving room at the top of the jar and then ladle the hot brine into the jars until there is 1/4 to 1/2 inch of space. Use a knife or a special tool in a canning kit to go around the inside edges slowly to release any bubble. Wipe the rims with a towel to get any residue off before pulling a lid out of the hot water with the magnet tool and place it on the jar. Get the sterilized ring out of the pot the same way and screw it on just finger tight, not tightened down. Sit the jars in the rack while it is hooked at the top of the canner. Once you put them in (about 2 inches apart), then lower them in carefully. Cook them in boiling water for whatever time it says to cook them for the size jars you are using. If they didn’t give you a time, go to the ball canning website and look at water bath canning recipes for cucumbers/pickles. Cook it as that recipes says for the size jars you are using. Once your timer goes off, carefully lift the handles over the top of the pot ( I use the tongs that come with the kit for that. Lift the jars with the tongs one at a time, and place on a towel or cooling rack. do not mess with the lids for now. Let them sit to cool. You should hear a popping sound as each lid creates suction. Leave them to cool, preferably overnight. The next morning, check all the lids to be sure the little springy thing in the middle went down and stayed there. Tighten the lids finger tight (don’t tighten too much). Label them and then store them in a cool dark area until ready to use. The kit with the tongs and other things can also be bought in Walmart, on Amazon……..It is fairly cheap and so handy. Water bath canning is easier and less scary than using a pressure canner, but remember, not all things can be water bath canned, so always check with Ball website to be sure. A lot of cucumber and tomato recipes can be water bath canned. Side note- I like wide mouth jars best, and be sure you get the wide mouth lids and rings. You can reuse the jars but need to replace the lid each time you can. Best of luck.
Another note….I add 1/2 tsp. Vanilla extract to liquid while bringing to a boil. Mellows it out more.
Thank you, I’ll give it a try next time.
Just finished canning 7 jars! Can’t wait for them!
Yum, enjoy 🙂
Once made when are the pickles ready to eat? And how long are they good for? (Non canning method)
You can eat them after 1 day of being refrigerated and will last well sealed and refrigerated for up to 4 weeks.
Just made these, waiting a few more days to try them out!
Two questions: do you ever add crushed garlic or sliced chili peppers for flavor? Also, I love sour, h8 sweet, so I like that this is a recipe specifically for sour chips but I was wondering why sugar has to be used at all?
Thanks so much!
The little amount of sugar doesn’t add any sweetness, it’s just enough to take away a very harsh vinegar bite to the pickles. I haven’t had a chance to try different versions, but I love both of your ideas. Enjoy the pickles 🙂
This is a shot recipe the vinegar should be diluted with water,don’t waste your time.
There is water in the brine.
Could you please state your grlpe a little more clearly so I can understand what you are trying to say? How would you adapt the ingredients and qtys?
Can I pressure cook or cold pack these pickles so they last longer?
Yes, any of your favorite canning method can be used.
NOTE…Don’t pressure cook pickles. Hot water bath only.
I don’t know enough about canning, so thank you for this tip.
I followed the recipe as stated and mine came out incredibly sour!
The flavor is amazing, and I actually love sour pickles but the hubby not so much.
This is my first time picking anything, any pointers for next time?!
I’m convinced I made some sort of rookie mistake 🙂
This is not your fault, the vinegar brings out the sourness in the cucumber. This recipe is not for sweet pickles so you will need to add more sugar next time, maybe up to 1/4 cup. I hope this helps.
Are these sweet pickles? I want the sour dill hamburger slices but you’ve added sugar to this recipe. I can’t stand sweet pickles except in relish for deviled eggs. I don’t want to waste my time if these are going to turn out sweet. Can the sugar be omitted?
I don’t like sweet pickles either. There is very little sugar in comparison to the amount of vinegar so you hardly know it is in there. I added it to tone down the intensity of the vinegar. To be on the safe side, you can leave out the sugar. Enjoy.
How much fresh dill per jar?
I usually add 2 large or 4 small sprigs to each jar. Enjoy.
Looks like a good recipe,and thank you for telling everyone to sterilize the jars first,as some bloggers leave out this step.
You’re welcome. I hope you enjoy the pickles.
I cut them lengthwise and thin and have been enjoying them in my sandwiches. Definetly making them again.
I love them in sandwiches too 🙂
I loved everything about these. Crunchy and the the seasonings are perfect. I’m making them all summer.
I’m so glad, thank you
Thank you for the guidance through what looks like a delicious recipe! I love dill pickle chips and definitely want to start making them at home instead of buying from the store. This looks like a recipe I could use to get started! I’ll report back with how they turn out.