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A poptop lid jar filled with dill pickle chips

Homemade Dill Pickle Chips

Print Recipe
These homemade dill pickle chips take a few easy steps to transform simple cucumbers into fresh and crunchy, delicious pickle chips. 
Course Side dishes
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Calories 35
Author Janette

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.

Video

Notes

These are not sweet pickles. If you want them sweeter, taste the vinegar mix and add more sugar accordingly.
 

Nutrition

Calories: 35kcal | Carbohydrates: 3g | Sodium: 293mg