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Spicy Dill Pickle Chips

Yield: 1 quart


  • 1 cup apple cider vinegar
  • ¼ cup sugar
  • 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
  • cup fresh dill fronds
  • Special equipment: 1-quart glass canning jar


  1. 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.
  2. Remove the pot from the heat and stir in the cold water. Transfer the pot to the refrigerator to cool completely, about 30 minutes.
  3. Add the sliced cucumbers to the glass jar, and top them with the garlic, chile pepper, and fresh dill.
  4. Pour the pickling liquid over the cucumbers, making sure all of the veggies, spices, and herbs are submerged.
  5. 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.