If you like dill pickles, you will love this recipe! This is the perfect time of year to try your hand at making pickles, because they are plentiful and inexpensive, and you may even have a friend with a garden overflowing them who would love to share some with you. These pickles are very easy to make, and no canning is required.
Dill Pickle Chips
From Good Things Catered (click here for recipe)
Recipe originally from Martha Stewart
Makes 2 quarts
I N G R E D I E N T S :
2 lbs. Kirby pickles
3 Tbsp coarse salt (I use Kosher)
2 c. distilled white vinegar
1 Tbsp dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped
D I R E C T I O N S :
-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 container(s), and refrigerate at least 1 week (pickles will keep 3 weeks more).