Crunchy Dill and Onion Chips
Ready In: 24 hrs 10 mins
Serves: 12
Yields: 1 pint
Ingredients
- 3 cups pickling cucumbers
- 1⁄2 cup onion, thinly sliced
- 1 tablespoon kosher salt
- crushed ice
- 1 cup water
- 1 cup distilled white vinegar
- 1⁄8 cup sugar
- 1 tablespoon dill seed
Directions
- Remove stems and blossom ends of cucumbers, then slice crosswise into 1/4- to 1/2-inch slices; combine with sliced onions.
- Set a colander over a bowl and alternate layers of cucumbers/onions, and crushed ice, ending with the ice.
- Cover mixture and weight down (I used 2 small colanders in two separate bowls and stacked them).
- Refrigerate overnight or up to 24 hours (I left them about 3 days because I was busy, to no ill effects).
- Rinse and drain cucumbers and onions with cold water.
- In a heavy pot, combine water, vinegar, sugar, and salt; heat to boiling, stirring until sugar is dissolved.
- Pack cucumbers/onions into a hot, sterilized pint jar; top with dill seeds.
- Pour hot liquid over cucumbers to cover.
- Let cool, then cover and store in the refrigerator.
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