Quick and Easy Dill Pickle Chips for Hamburgers and Sandwiches

Pickled

Cook Time: 35 mins Servings: 12 servings Source:

Ingredients

2 Kirby cucumbers, thinly sliced (about 8 ounces; 225g total)

1 cup (240ml) water

1 cup (240ml) distilled white vinegar

1 tablespoon (about 15g) kosher salt (see note)

Pinch red pepper flakes (optional)

2 medium cloves garlic, roughly sliced

2 teaspoons (6g) black peppercorns

2 teaspoons (6g) whole yellow mustard seed

2 sprigs fresh dill

Directions

Place cucumber slices in a bowl that just fits them.

Heat water, vinegar, salt, pepper flakes, garlic, black peppercorns, mustard seed, and dill in a skillet over high heat until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers.

Cover bowl with a paper towel pressed directly against the surface of the liquid to keep cucumbers submerged. Wait at least 30 minutes before serving (do not drain brine).

Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.

Notes

This recipe can easily be scaled up; just make enough brine to fully submerge the cucumbers you're pickling. It will also work with other vegetables, like green beans, snap peas, and carrots. The salt-to-liquid ratio called for here will produce a salty pickle that's a great foil for meaty burgers. For milder pickles, reduce the salt by half.

Nutrition

(per serving)
11 Calories 0g Fat 1g Carbs 0g Protein
Nutrition Facts
Servings: 12
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 4%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.