Description
Crisp, sweet, and tangy homemade pickle chips made with a simple spiced vinegar brine — no canning required, just fridge-friendly flavor in every bite.
Ingredients
1½ pounds pickling cucumbers, thinly sliced
1 medium sweet onion, thinly sliced
2 tablespoons kosher salt
¾ cup white vinegar
¾ cup apple cider vinegar
1 cup granulated sugar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Instructions
1. Slice cucumbers and onion into thin, even pieces.
2. Toss with kosher salt and refrigerate for 1 hour.
3. Rinse well under cold water and drain thoroughly.
4. Combine vinegars, sugar, mustard seed, celery seed, and turmeric in a saucepan; heat until sugar dissolves.
5. Pack cucumber and onion slices into clean jars and pour hot brine over top, fully submerging.
6. Cool to room temperature, seal, and refrigerate at least 24 hours before serving.
Notes
For crisper pickles, don’t skip the salt soak.
Flavor improves after 2–3 days in the fridge.
Keep refrigerated at all times; this is not a shelf-stable canning recipe.
- Prep Time: 80 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 35 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg