Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dill-Pickle Chips 3.0 (75) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: LIsa Hubbard Yield: 2 quarts 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. 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 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). Rate it Print