So, you’ve got a plate of homemade dill pickle chips. What pairs well, you ask? Trust me, these crispy, tangy delights sync with more than just burgers or sandwiches. They’re perfect companions for BBQ meats, tacos, or even tossed atop a fresh, zesty salad. These chips can add a blah-zing!-factor to many dishes.
Perfect dill pickle chips can breathe life into an ordinary meal. If you’re a fan of crunchy, tangy snacks, you’re in for a treat. This recipe is a game-changer, transforming humble cucumbers into a zesty sensation. And the best part? You can whip them up in your kitchen.
What Are Homemade Dill Pickle Chips?
Homemade dill pickle chips are slices of cucumbers soaked in a vinegary brine infused with garlic, mustard seeds, dill seeds, and other spices. After a few days of marinating in the fridge, you’ll have crisp, flavor-packed chips ready to be enjoyed straight from the jar or used creatively in meals.
Why This Recipe Works
This recipe excels in delivering crunchy, tangy pickle chips with minimum fuss. Fresh cucumbers are brined in a vinegar solution loaded with spices, ensuring each chip is packed with flavor. The process is fairly simple, and the results rival even the fanciest deli pickles.
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What You’ll Need to Make This Dish
The list of ingredients is simple yet effective:
- Pickling or English Cucumbers (18 ounces)
- Mustard Seeds (1 tablespoon)
- Dill Seeds (1 tablespoon)
- Kosher or Pickling Salt (1 teaspoon)
- Granulated Sugar (1 teaspoon)
- Fresh Dill Sprigs (4 large or 8 small)
- Clear Distilled Vinegar (1 ¾ cups)
- Water (¾ cup)
- Coriander Seeds (1 teaspoon)
- Garlic Clove, peeled and lightly crushed
How To Make Homemade Dill Pickle Chips Recipe
Making dill pickle chips is a breeze. Starting with fresh cucumbers and a flavorful brine, you’ll turn simple ingredients into something extraordinary.
Step-by-Step Instructions
Step 1: Preparing the Cucumbers
First things first, wash your cucumbers thoroughly. You don’t want any dirt messing with your brine. After washing, slice them into thin chips, about a quarter-inch thick.
Step 2: Creating the Brine
In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil and stir until the salt and sugar dissolve. This should only take a couple of minutes.
Step 3: Spicing Things Up
While the brine is heating, add the mustard seeds, dill seeds, coriander seeds, and crushed garlic clove to your jar. Fresh dill sprigs go in last. Arrange them so they don’t block the cucumbers from fully submerging.
Step 4: Packing the Jar
Now, it’s showtime. Pack your cucumber slices into the jar, stacking them neatly without cramming them too tightly. Pour the hot brine over the cucumbers, fully covering them.
Step 5: Cooling and Storing
Seal the jar and let it cool to room temperature before storing it in the refrigerator. The pickles need to marinate for at least 24 hours, but waiting 48 hours gives them even more flavor.
Tips
- Use Fresh Cucumbers: They should be firm, without soft spots.
- Sterilize Your Jar: Ensures no bacteria interfere with the pickling process.
- Let Brine Cool Slightly: Pouring extremely hot brine can make the pickles mushy.
- Keep Cucumbers Submerged: Use a weight to keep them below the brine.
- Patience is Key: Giving them more time to marinate will make them tastier.
How to Store Leftovers
Store your dill pickle chips in the refrigerator. They’ll stay delicious for several weeks, but trust me, they won’t last that long. Keep the jar tightly sealed to maintain freshness and crunch.
Nutrition Information
How Would I Recommend Serving Homemade Dill Pickle Chips Recipe?
- As a Snack: On their own or with a dollop of hummus.
- On Burgers or Sandwiches: Adds a tangy crunch.
- In Salads: Chop them up for added zest.
- With BBQ Meats: They complement grilled flavors beautifully.
What Alternatives Can You Use for the Ingredients If Not Available?
- Pickling Salt: Use kosher salt, avoid table salt, it may alter the brine’s clarity.
- Dill Seeds: Caraway seeds can be a substitute.
- Granulated Sugar: Use honey or agave for a different flavor profile.
- Cider Vinegar: Instead of distilled vinegar, for a fruitier tang.
Equipment
- Saucepan
- Jar
Ingredients
- 18 ounces of pickling or English cucumbers
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds
- 1 teaspoon kosher or pickling salt
- 1 teaspoon granulated sugar
- 4 large or 8 small fresh dill sprigs
- 1 ¾ cups 450 ml of clear distilled vinegar
- ¾ cup 200 ml of water
- 1 teaspoon coriander seeds
- 1 clove garlic peeled and lightly crushed
Instructions
Step 1: Preparing the Cucumbers
- First things first, wash your cucumbers thoroughly. You don’t want any dirt messing with your brine. After washing, slice them into thin chips, about a quarter-inch thick.
Step 2: Creating the Brine
- In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil and stir until the salt and sugar dissolve. This should only take a couple of minutes.
Step 3: Spicing Things Up
- While the brine is heating, add the mustard seeds, dill seeds, coriander seeds, and crushed garlic clove to your jar. Fresh dill sprigs go in last. Arrange them so they don’t block the cucumbers from fully submerging.
Step 4: Packing the Jar
- Now, it’s showtime. Pack your cucumber slices into the jar, stacking them neatly without cramming them too tightly. Pour the hot brine over the cucumbers, fully covering them.
Step 5: Cooling and Storing
- Seal the jar and let it cool to room temperature before storing it in the refrigerator. The pickles need to marinate for at least 24 hours, but waiting 48 hours gives them even more flavor.
Notes
- Use Fresh Cucumbers: They should be firm, without soft spots.
- Sterilize Your Jar: Ensures no bacteria interfere with the pickling process.
- Let Brine Cool Slightly: Pouring extremely hot brine can make the pickles mushy.
- Keep Cucumbers Submerged: Use a weight to keep them below the brine.
- Patience is Key: Giving them more time to marinate will make them tastier.
Nutrition
Frequently Asked Questions
1. Can I use regular cucumbers?
Yes, but Kirby or pickling cucumbers are the best due to their crispness.
2. How long do dill pickle chips last?
They can last up to 2 months in the fridge, if kept properly sealed.
3. Can I reuse the brine?
It’s not recommended as the flavor weakens. Start fresh for the best results.
4. Do I need to process the jars in a water bath?
For longer storage outside the fridge, yes. Follow proper canning methods.
5. Can I add other spices?
Absolutely! Feel free to experiment with red pepper flakes or bay leaves.
6. Are these pickles keto-friendly?
They are low in carbs, making them suitable for a keto diet.
Conclusion
There you have it, folks—homemade dill pickle chips that bring zest and crunch to your table. Easy, versatile, and packed with flavor, they’re a must-try. Whether you’re snacking, grilling, or just spicing up your meals, these chips won’t disappoint. And the best part? They’re made right in your kitchen. Time to roll up your sleeves and give this recipe a go. Happy pickling!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more