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Dill-Pickle Chips

Recipe photo courtesy of LIsa Hubbard

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.

Source: Martha Stewart Living, August 2004
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76
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!!!
    Reply
  • 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
    Reply

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