Dill-Pickle Chips
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Martha Stewart Living, August 2004
- Yield Makes 2 quarts
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Ingredients
- 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
Directions
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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.
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Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
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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.
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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).
This was my first time making my own pickles, and I am pleased with the results. The Martha Stewart site has yet to steer me wrong, and these were no exception. I used my own home-grown cucumbers, with chopped garlic instead of cloves. The pickles are crisp, garlicky, and delicious.
i loved this recipe. we grew cucumbers and they are everywhere. i make sweet pickles but i like dill pickles better. these were easy to make. we really liked them. i smashed the garlic with a knife and the pickles are very garlic-y. i'm going to try the spears next.
I have tried this recipe a few times now, I never was much of a deli pickle eater but these are great, my grand daughters and friends love them too.
I added about 1 tablespoon of pickling spices to each jar. I believe that made them sweeter. These aren't super crunchy but they have a nice texture and flavor.
I would like to make these...but after reading the other post...I am not sure if I want to try it. Could someone else comment on these with their experience? Thanks a bunch!!!
I made these, following the recipe instructions carefully. The pickles were extremely sour and the skins tough. Should there have been some sugar in the recipe? Thanks