Quick Pickle Chips

 

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 garlic clove, peeled and halved

1/4 tsp. ground turmeric

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick

2 sprigs fresh dill

 

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)