Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, dill pickle chips. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dill Pickle Chips is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Dill Pickle Chips is something which I have loved my entire life. They’re nice and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can cook dill pickle chips using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Dill Pickle Chips:

1. Take 3.5 lbs pickling cucumbers, sliced 1/4"
2. Get Sea salt
3. Take 2 c water
4. Take 1 c vinegar
5. Take 1/4 c Ball Kosher Dill Pickle Mix

These Kirby cucumbers – a small, unwaxed type that's perfect for pickles – are seasoned with dill and garlic. Salting the cucumbers helps draw out excess water, ensuring crisp results. Pickle chips can mean a couple of different things like pickled cucumbers cut into rounds, pickle rounds battered and deep-fried, and finally pickle-flavored potato chips. If you are a pickle fan you should definitely try all of the above- but for now, we're going to teach you how to make dill pickle rounds.

Instructions to make Dill Pickle Chips:

1. Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.
2. Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.
3. Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.
4. Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months.

Pickle producer Vlasic is developing chips made entirely of pickles, the brand's parent company, Conagra Brands, confirmed during a recent event. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The glory of these pickles doesn't end with the chip. When the snappy pickles are gone, there's always a Pickleback: a shot of pickle. These pickles taste so fresh and have just the right amount of dill and garlic.

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