DILL PICKLE CHIPS REVIEW RECIPES

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DILL-PICKLE CHIPS RECIPE | MARTHA STEWART



Dill-Pickle Chips Recipe | Martha Stewart image

Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic. Salting the cucumbers helps draw out excess water, ensuring crisp results.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 7

2 pounds Kirby cucumbers
3 tablespoons coarse salt
3 cups water
2 cups distilled white vinegar
1 tablespoon dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped

Steps:

  • Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
  • Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
  • Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
  • Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

DILL PICKLE CHIPS | AMERICA'S TEST KITCHEN



Dill Pickle Chips | America's Test Kitchen image

The savory cousins of bread and butter pickles, these iconic pickle chips are tart and full of unmistakable dill flavor.

Provided by America's Test Kitchen

Yield Serves 128, makes four 1-pint jars

Number Of Ingredients 1

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