Go Back
Print

Refrigerator Dill Pickle Chips

Easiest way to preserve garden cucumbers
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 quarts
Author heartysmarty

Ingredients

  • 20 small pickling cucumbers 16-20 depending on the size
  • 6 Cups water
  • 3 Cups white vinegar
  • 3 Tablespoons canning and pickling salt
  • 1 1/2 teaspoons granulated sugar
  • 3 Tablespoons dried dill weed
  • 3 teaspoons mixed pickling spices
  • 6 cloves garlic quartered or smashed

Instructions

  • Harvest cucumbers and scrub the thorns off of them. I use hot water just so they can be more sanitized.
  • Slice pickles in round chips, crosswise, about 1/4 to 1/2-inch thick.
  • Meanwhile, make the brine by adding water, salt, and sugar in a large stockpot. Bring to boil, then remove from heat.
  • Place spices, herbs, and garlic at the bottom of quart jars. You should have 1 Tablespoon dill, 1 teaspoon pickling spices, and 2 cloves garlic per jar.
  • Pack cucumber slices into jars leaving as little space as possible.
  • Carefully ladle the brine over packed cucumbers until it reaches 1/2 inch below the rim of the jar. Remove air bubbles by sliding the handle of a plastic spoon down the inside edge of the jar.
  • Cap the jar with a plastic lid, or an old canning lid (no sense using a new one, because these pickles have no need to be sealed) and metal ring.
  • Chill in the fridge for 10 days for pickles to reach maximum flavor. Pickles can be stored for 3 to 4 months, but they will start to lose their crunch after that.

Notes

I was in a bind once and didn't have enough white vinegar on hand to make a full batch. I mixed it with apple cider vinegar, and the pickles tasted just as delicious. You can experiment with the type of vinegar you use if you wish.