Spicy Dill Pickle Chips
Yield: 1 quart
- 1 cup apple cider vinegar
- ¼ cup sugar
- ⅛ tsp black peppercorns
- ¼ tsp coriander seeds
- ¼ tsp mustard seeds
- ¾ cup cold water
- 3 cups Persian cucumbers, sliced ½-inch thick
- 3 garlic cloves, peeled
- 1 serrano chile pepper, sliced thin, half of the seeds removed
- ⅓ cup fresh dill fronds
- Special equipment: 1-quart glass canning jar
- In a small, nonreactive pot, combine the apple cider vinegar, sugar, peppercorns, coriander seeds, and mustard seeds. Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the sugar has dissolved, about 3 minutes.
- Remove the pot from the heat and stir in the cold water. Transfer the pot to the refrigerator to cool completely, about 30 minutes.
- Add the sliced cucumbers to the glass jar, and top them with the garlic, chile pepper, and fresh dill.
- Pour the pickling liquid over the cucumbers, making sure all of the veggies, spices, and herbs are submerged.
- Cover tightly and refrigerate overnight to pickle.
Pickle chips are magic: Put them on your cheeseboard. Stack them on your mini burgers, tuna melts, and pulled-pork sliders. You can even batter and fry the little guys.