Dilly Pickle Chips Canned - Creative Foods by Chef Dave Dettman
How to do canning super crispy dilly pickle chips with just the right sour dill and garlic taste, that’s perfect for sandwiches, or snackin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefdavedettmen.com.
Ingredients
- 8 quarts cucumbers
- 1/3 cup canning salt
- 2 cups Ice cubes
- 7 1/2 cup White Vinegar
- 7 1/2 cup water
- 5 tbsp canning salt
- 5 tbsp white sugar
- 6 tbsp Dill Seed
- 3 tbsp yellow mustard seed
- 16 leaves bay leaves
- 4 tsp black peppercorns
- 3 tbsp minced garlic
- 4 1/2 tsp Pickle Crisp
- 16 whole dry red chilies
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