Quick And Easy Dill Pickle Chips For Hamburgers And Sandwiches Recipes
CANNED DILL PICKLE SLICES
These home canned dill pickles are easy and delicious, and these pickled cukes give that crunchy flavor any home chef would be proud to jar.
Provided by Diana Rattray
Categories Side Dish Snack Condiment Ingredient
Time P1DT12h45m
Yield 24
Number Of Ingredients 11
Steps:
- Enjoy as a snack or in your favorite recipes.
Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 1330 mg, Sugar 2 g, Fat 0 g, ServingSize 6 pints (24 servings), UnsaturatedFat 0 g
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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 7
Steps:
- 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).
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
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- Add all the brine ingredients to a stainless steel or other non-reactive pan (i.e. not aluminum or cast iroand bring to a boil. Simmer 5 minutes. Turn off heat and allow mixture to steep while you prep the cukes and fill the sterilized jars.
- Remove a small amount from both ends of each cucumber. Using a sharp knife or a mandoline, slice the cukes into 1/4" thick rounds. You will need about a pound of Persian cukes for this recipe. However, buy a few more - it's always better to have more than you need than not enough!
- Arrange the cucumber slices neatly in the jars, packing tightly, but leaving a good amount of room for the brine. Sprinkle a 1/2 tsp. of dill weed on top of each jar.
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