'Hamburger' Dill Pickle Chips 4.000

Deb Lindsey for The Washington Post

Jun 19, 2016

These vinegar-brined pickles are crisp and tangy, and stack on a burger just like they should. Use a mandoline to cut the best-looking, slimmest chips. 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 brine served with a shot of whiskey.

Only pickling cucumbers, often called Kirbys, will work in this recipe.

You'll need a mandoline; a bubbler (or non-metallic knife); a tall, deep pot with a rack; and four 1-pint jars with new lids and rings; see NOTE, below.

Make Ahead: The cucumbers need to brine for 8 hours. The pickles need to cure in a cool, dark spot for 1 month. They can be stored at room temperature for up to 1 year. Refrigerate after opening.


Servings:
4 pints

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 pints

Ingredients
  • About 3 1/2 tablespoons (50 grams) kosher salt
  • 11 cups cold water (nonchlorinated)
  • 2 pounds pickling cucumber
  • 4 stems fresh dill, preferably with seed heads (may substitute 2 tablespoons dill seed)
  • 2 teaspoons yellow mustard seed
  • 2 cups distilled white vinegar
  • 4 cloves garlic, root ends trimmed

Directions

Combine half the salt and 8 cups of the water in a large glass or ceramic bowl. Stir well to dissolve. Add the whole cucumbers, and place a plate on top of them to keep them submerged. Brine in a cool spot for 8 hours.

Drain and rinse the cucumbers; dispose of the brine. Remove and dispose of a small slice from both ends of each cucumber. Using a mandoline, or a very sharp knife and a steady hand, slice the cucumbers 1/8-inch thick. Divide the cucumber slices among the four jars. Divide the dill and mustard seed among the jars.

Bring the remaining salt, the remaining 3 cups of water, the vinegar and the garlic cloves to a boil in a 3-quart nonreactive pot over medium-high heat. Pour the hot brine over the cucumber slices, adding one garlic clove to each jar and leaving ½ inch of head space. You may have brine left over; dispose of it.

Run a bubbler, chopstick or non-metal knife around the inside of the jar to remove the air bubbles from the brine. Clean each jar rim with a damp paper towel, place the lids and rings on the jars, and finger-tighten the rings. Process in a boiling-water bath for 10 minutes.

Lift the jars from the boiling water, keeping them upright, and place them on a folded towel. Let them cool for several hours, then remove the rings, test the seals and wash the jars well before labeling. Let the pickles cure in a cool, dark spot for 1 month. Chill thoroughly before serving.

NOTE: Water-bath canning safely seals high-acid, low-pH foods in jars. The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If moved to change any of those factors, simply put the prepared food in the refrigerator and eat within a month.

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Recipe Source

From DIY columnist and cookbook author Cathy Barrow.

Tested by Cathy Barrow.

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