Dill Pickle Chips

Products Used


  • Pickling Spice
  • 1 tablespoon mustard seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red chili flakes
  • 1 bay leaf, crushed
  • Pickling Liquid
  • 4 cups water
  • 4 cups white distilled vinegar
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup pickling salt
  • Pickles
  • 10-12 cups trimmed and sliced pickling cucumbers
  • 5 cloves peeled garlic
  • 5 whole bay leaves
  • 2 1/2 teaspoons whole mustard seed, divided
  • 5 heads fresh dill


      1. Prepare water bath canner, 5 pint jars and lids. 
      2. Combine pickling spices in a piece of cheesecloth or spice bag. 
      3. In a large steel saucepan, combine water, white vinegar, sugar, pickling salt and the bag of pickling spices. Bring pickling liquid to a boil, stirring occasionally, until sugar and salt dissolve. Reduce heat and simmer for 10 minutes; remove pickling spices and set pickling liquid aside. 
      4. Place 1 bay leaf, 1/2 teaspoon mustard seeds, 1 garlic clove and 1 head of dill into each clean jar. Pack cucumber slices into hot jars to within 1/2-inch of top of jar. 
      5. Ladle pickling liquid into jar to completely cover cucumbers. Make sure to leave 1/2-inch headspace. Wipe rims, center lid on jar and screw band down until just fingertip-tight. 
      6. Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes and then remove jars. Cool on the counter to room temperature and then store for up to 1 year in a dark, cool spot.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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