New This Month

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

Source: Martha Stewart Living, August 2004


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

  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. 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).

Reviews Add a comment

  • 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