Dill Pickle Chips

Name: Dill Pickle Chips
Yield: Serves 128, makes four 1-pint jars
Ingredients: 2½ pounds, pickling cucumbers, ends trimmed, sliced ¼ inch thick; 2 tablespoons, canning and pickling salt; 2 cups, chopped dill plus 4 large sprigs; 3 cups, cider vinegar; 3 cups, water; ¼ cup, sugar; 1 tablespoon, yellow mustard seeds; 2 teaspoons, dill seed; ½ teaspoon, Ball Pickle Crisp; 4 , garlic cloves, peeled and quartered

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The savory cousins of bread and butter pickles, these iconic pickle chips are tart and full of unmistakable dill flavor.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES128, makes four 1-pint jars

TIME1¼ hours, plus 3 hours salting and 24 hours chilling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

To give our chips their characteristic punch, we found dill seed and fresh dill to be the best combination. Mustard seeds and garlic added heat, while a bit of sugar balanced the acidity of the apple cider vinegar. We knew from our other pi...

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