Ingredients
This recipe uses a simple list of ingredients to create a bold, tangy, spicy brine perfect for cucumber chips. Here’s what you’ll need:
- 4–5 small pickling cucumbers, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 3 garlic cloves, thinly sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 1–2 fresh jalapeños, thinly sliced
- 2 tablespoons fresh dill, chopped
- ½ teaspoon coriander seeds
Instructions
This recipe comes together quickly, with just a short simmer and some patience while the flavors develop in the fridge.
Place the thinly sliced cucumbers, garlic, jalapeños, fresh dill, mustard seeds, black peppercorns, red pepper flakes, and coriander seeds into a clean glass jar. Distributing the aromatics and spices throughout the jar, rather than dumping them all in one spot, helps ensure every cucumber slice picks up plenty of flavor.
In a small saucepan, combine the white vinegar, water, salt, and sugar. Bring the mixture to a gentle simmer, stirring until the salt and sugar fully dissolve.
Carefully pour the warm brine over the cucumbers in the jar, making sure they are completely covered. Full submersion is essential for even pickling and helps prevent spoilage.
Let the jar cool to room temperature on the counter. This step helps prevent thermal shock and allows for safe, gradual cooling before refrigeration.
Seal the jar tightly and refrigerate for at least 4 hours. At this point, the cucumbers will already have a noticeably tangy, spicy flavor and can technically be enjoyed.
For the best flavor and crunch, let the pickle chips rest for a full 24 hours before serving. This extended resting period allows the cucumbers to fully absorb the brine’s tangy, garlicky, spicy flavor, resulting in a much more well-rounded and flavorful pickle.
Keep the jar refrigerated and enjoy the pickle chips cold, straight from the fridge, for the best texture and flavor.