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Quick Pickling Tips for Your Barbeque Season

Sometimes, pickles hit just the right spot. Whether you need pickles for a your next outdoor party or want just one to satisfy your sour tooth, a nice cold jar of pickles can save the day. A lot of people can bushels of cucumbers. This process involves a lot of sterilization, processing and time. Save yourself the effort and make delicious homemade pickles by using your refrigerator. 

Choose unblemished un-waxed cucumbers for this Dill-Pickle Chip recipe. The fresher, the better, so try to pick up some cucumbers the next time you are at the farmers market. While you are perusing the aromatic aisles of the market, grab two bunches of fresh dill.

149145841.jpgDill-Pickle Chip Recipe

-2 pounds Kirby cucumbers

-3 tablespoons sea salt 

-3 cups water

-3 cups distilled white vinegar

-4 garlic cloves

-1 tablespoon dill seed

-2 bunches of fresh dill (chopped)  

  • Wash and cut the cucumbers into 1/2-inch pieces.
  • Toss with salt and refrigerate in a bowl for an hour.
  • Rinse cucumbers and dry with paper towels before placing in a large bowl.
  • Bring the water, vinegar, garlic cloves and dill seed to a boil. Reduce heat and simmer for four minutes.
  • Allow mixture to cool for 10 minutes.
  • Add chopped dill to cucumber slices and pour the entire mixture into an airtight container. Let mixture cool completely, about 30 minutes.
  • Refrigerate for one week.

Pickles keep for three weeks.