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Dill-Pickle Chips

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.

  • yield: Makes 2 quarts




  • 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


  1. Step 1

    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.

  2. Step 2

    Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.

  3. Step 3

    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.

  4. Step 4

    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).

Martha Stewart Living, August 2004



Reviews (6)

  • awesome514 9 Aug, 2012

    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.

  • dailycook 4 Aug, 2010

    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.

  • melmarra 22 Oct, 2008

    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.

  • Leo65 16 Sep, 2008

    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.

  • jmarcy99 11 Sep, 2008

    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!!!

  • bug32 7 Sep, 2008

    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