recipe
Quick Dill Pickle Chips
by Brava Chef Travis
Do you know what’s better than cool, crisp dill pickle chips? Homemade quick dill pickle chips! These pickles lend a bright burst of flavor to sandwiches, burgers, hot dogs, sausages, relishes and more. Don’t get us wrong, we like the jars of pickle chips you can pick up at the supermarket, but they are no substitute for crisp, crunchy tangy homemade pickles. Chef Travis adapted this recipe from J. Kenji Lopez-Alt, and he recommends making these about an hour before you cook your burgers – they are that quick. These are called “quick pickles” (aka refrigerator pickles) because they use vinegar instead of natural fermentation, so they must be covered and stored in the refrigerator in a nonreactive container, like glass or plastic. Chef Travis uses a 4-cup (1L or 1 quart) glass container at home and you could also use several mason jars. Store refrigerated for up to one month.
Ingredients
- 2.0 count pickling (Kirby) cucumbers, thinly sliced (about ¾ lb.)
- 1.0 cups distilled vinegar
- 1.0 cups water
- 1 tablespoon kosher salt
- Pinch of red pepper flakes (optional)
- 2.0 cloves garlic, sliced
- 2.0 teaspoons whole yellow mustard seeds
- 2.0 teaspoons whole black peppercorns
- 2.0 fresh dill
Equipment
1 quart (4 cup) nonreactive storage container (glass or plastic)
Brava loaf pan
Nutrition Information
Allergens: None
Instructions
-
1
Make brine
- Place cucumbers in a 1 quart (4 cup) non-reactive container or jar(s).
- In loaf pan stir together vinegar, water, salt, red pepper flakes, garlic, peppercorns, mustard seeds and dill.
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2
Cook brine
- Slide loaf pan into top shelf.
- Position loaf pan above bottom middle lamp.
- Press green button to begin cooking.
-
3
Finish and cool
- When your brine is done, carefully remove loaf pan and pour brine over cucumbers. Be careful, brine will be hot!
- Cool on the counter for about 30 minutes, or until room temperature.
- Cover and store in the refrigerator for up to one month.