Enjoy these 48-hour garlic-dill pickle chips for a refreshing summer snack.
By: Mandy Ashcraft
Photo by: Dustin Ashcraft
If the thought of making your own fresh crunchy pickles sounds refreshing, but the thought of learning proper canning procedures sounds more like homework, opt instead for a quick pickle brine. This one takes about 48 hours to achieve that perfect chip, and you can use any container with a lid that’s on hand. Just be sure to keep them refrigerated! You’re 48 hours away from a great summer snack.
2 to 3 pickling cucumbers (depending on how thin you slice them)
1/2 cup Heinz Perfect Pepper vinegar (or sub white vinegar if unavailable)
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon whole mustard seeds
1 teaspoon whole black peppercorns
1 clove garlic, crushed
Handful of fresh dill
1/ Chop cucumbers into bite-sized chips, and pack them into a jar or container, layering the fresh dill throughout. Set aside.
2/ In a small saucepan, combine all remaining ingredients. Bring to a boil. Once boiling, remove from heat and cool to room temperature.
3/ Pour cooled liquid over cucumbers, ensuring that slices are completely submerged. Add additional water if it doesn’t cover them entirely.
4/ Close lid and refrigerate for 48 hours for a perfect garlicky herb pickle flavor.
5/ Pickles will last about 6 weeks in the refrigerator. Do not store at room temperature.
*Recipe makes approximately one 16-ounce jar of pickles.
For more information, visit www.mandyashcraft.com.