Dill Pickle Chips

September 4, 2025

These Homemade Dill Pickle Chips take a few easy steps to transform simple cucumbers into fresh and crunchy, delicious pickle chips. Perfect for snacking, sandwiches and of course, burgers. These are not like sweet bread and butter pickles. There is very little sugar, so they are more on the tart side with slight sweetness.

Summary

  • Prep Time: 10 min
  • Cook Time: 5 min
  • Other:
  • Total Time: 15 min
  • Servings:
  • Yield: 6-5 cups

Ingredients

  • 18 ounces (510 grams) pickling or English cucumbers
  •  1 ¾ cups (450 ml) distilled white vinegar
  •  ¾ cup (200ml) water
  •  1 tbsp mustard seed
  •  1 tbsp dill seed
  • 1 tbsp coriander seed
  •  1 tsp pickling or kosher salt
  •  1 tsp granulated sugar
    • Note that these are not sweet pickles and have a strong vinegar flavor.
    • More sugar can be added as desired.
  •  4 large or 8 small dill sprigs

Directions

  1. Slice the cucumbers and add to a bowl of ice water, refrigerate for 2 hours.
  2. To a stainless or non-stick pan add the vinegar, water, mustard seed, dill seeds, salt and sugar. Bring to a boil, remove and allow to cool completely. 
  3. Once cooled add the fresh dill and cucumbers to sterilized jars and pour the vinegar over the cucumbers until covered. Seal and refrigerate for 1 day then they will be ready to eat. They will keep refrigerated and well sealed up to 4 weeks.

Adjustments

  • None

History

  • 2025-08-24 – Part OMF cucumbers and part store bought cucs. Followed the recipe and they are good. As advertised, these aren’t sweet but go well with something fatty like a burger.

References