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Refrigerator Dill Pickled Cucumber Chips.

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  • Prep time: 15 minutes

  • Brining / Chill time: 24 hours (lightly pickling begins in 2 hours, peak flavor at 1 week)

  • Total time: 24 hours 15 minutes

  • Course: Snack, Condiment

  • Cuisine: American / North American

  • Yield: 4 Pint Jars (approx. 12 servings)

Flavor Intensities

  • Tanginess: High (sharp white vinegar base)

  • Garlic Profile: Medium-Bold (fresh crushed cloves)

  • Saltiness: Balanced savory profile

  • Crunch Level: Maximum crispness (utilizing cold brine and fresh pickling cukes)

  • Skill Level: Beginner-friendly

Ingredients

  • 3 lbs (1.4 kg) Kirby cucumbers or small pickling cucumbers, washed with blossom ends trimmed and sliced into 1/4-inch rounds

  • 2 cups distilled white vinegar (5% acidity)

  • 2 cups filtered water

  • 1 tablespoon granulated sugar

  • 2 tablespoons kosher salt or non-iodized pickling salt

  • 4 cloves fresh garlic, peeled and lightly crushed

  • 4 sprigs fresh dill weed (plus extra seeds if desired)

  • 2 teaspoons mustard seeds

  • 1 teaspoon whole black peppercorns

Step-by-Step Instructions

  1. Prepare the Cucumbers: Wash your pickling cucumbers thoroughly in cold water. Slice off both ends (the blossom end contains enzymes that can soften pickles, so be sure to discard it). Cut the cucumbers uniformly into 1/4-inch thick chips using a sharp knife or a mandoline slicer.

  2. Pack the Jars: Divide the sliced cucumber chips evenly across four clean, sterilized pint-sized mason jars. As you pack the chips, tuck a crushed garlic clove, a fresh dill sprig, 1/2 teaspoon of mustard seeds, and a pinch of black peppercorns directly into each jar. Pack the chips tightly without crushing them.

  3. Mix the Brine: In a medium non-reactive mixing bowl or large glass measuring cup, combine the distilled white vinegar, filtered water, granulated sugar, and kosher pickling salt. Whisk vigorously for 1 to 2 minutes until the salt and sugar crystals have completely dissolved into the liquid.

  4. Pour and Submerge: Carefully pour the room-temperature or gently warmed brine over the cucumber chips in each jar, ensuring the vegetables are completely submerged beneath the liquid, leaving about a 1/2-inch of headspace at the top.

  5. Seal and Chill: Fasten the lids tightly onto the mason jars and give them a gentle shake to help distribute the spices and brine throughout the cucumber slices. Place the jars straight into the refrigerator.

  6. Rest and Serve: While the pickle chips will take on a light briny flavor within 2 hours, allow them to sit undisturbed in the refrigerator for at least 24 hours for optimal flavor integration. For peak tangy perfection, let them mature for 5 to 7 days.

Chef’s Pro-Tips for Maximum Crunch

  • The Ice Bath Secret: If your cucumbers feel slightly soft or were picked days ago, submerge the whole cucumbers in an ice-cold water bath for 1 to 2 hours prior to slicing to restore their crisp cell structure.

  • Storage Life: Because these are refrigerator pickles and do not undergo heat processing canning, they must be stored continuously in the refrigerator. They will maintain their superior texture and vibrant taste for up to 2 to 3 months.

Nutrition Information

Estimated values per serving (based on 12 total servings per batch):

  • Calories: 15 kcal

  • Total Fat: 0.2 g

  • Sodium: 320 mg

  • Total Carbohydrates: 3.5 g

  • Dietary Fiber: 0.6 g

  • Sugars: 1.8 g

  • Protein: 0.5 g

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