QUICK AND EASY DILL PICKLE CHIPS FOR HAMBURGERS AND SANDWICHES RECIPE
Steps:
- Place cucumber slices in a bowl that just fits them. Heat water, vinegar, salt, pepper flakes, garlic, black peppercorns, mustard seeds, and dill in a skillet over high heat until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover bowl with a paper towel pressed directly against the surface of the liquid to keep cucumbers submerged. Wait at least 30 minutes before serving (do not drain brine). Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.
Nutrition Facts : Calories 11 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 163 mg, Sugar 0 g, Fat 0 g, ServingSize Makes about 1 1/2 pints of pickle chips (enough for a dozen hamburgers), UnsaturatedFat 0 g
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