Quick Dill Pickle Chip

Quick Dill Pickle Chip
Quick Dill Pickle Chip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Kirby cucumbers, thinly sliced (about 8 ounces; 225g total)

  • 1

    cup (240ml) water

  • 1

    cup (240ml) distilled white vinegar

  • 1

    tablespoon (about 15g) kosher salt (see note above)

  • Pinch red pepper flakes (optional)

  • 2

    medium cloves garlic, roughly sliced

  • 2

    teaspoons (6g) black peppercorns

  • 2

    teaspoons (6g) whole yellow mustard seed

  • 2

    sprigs fresh dill

Directions

Place cucumber slices in a bowl that just fits them. Heat water, vinegar, salt, pepper flakes, garlic, black peppercorns, mustard seed, and dill in a skillet over high heat until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover bowl with a paper towel pressed directly against the surface of the liquid to keep cucumbers submerged. Wait at least 30 minutes before serving (do not drain brine). Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.

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