Ingredients for Sweet Dill Cucumber Crisps
- 4 cups thinly sliced pickling cucumbers
- 1/4 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced red onion
- 2 tablespoons kosher salt
- 1 cup honey
- 1 cup white vinegar
- 2 tablespoons dill seeds
- 1 tablespoon yellow mustard seeds
- enough ice water
- 1/2 teaspoon black peppercorns
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How to Make Sweet Dill Cucumber Crisps
- Combine 4 cups thinly sliced cucumbers, 1/2 cup thinly sliced red onion, 1/4 cup thinly sliced red bell pepper, and 2 tablespoons kosher salt in a large bowl.
- Add enough ice water to completely cover the vegetables. Let soak for 2 hours.
- Drain the vegetables in a colander and rinse thoroughly under cold water.
- Gently squeeze out excess water from the vegetables.
- In a non-aluminum saucepan, combine 1 cup white vinegar, 1 cup sugar (or honey), 2 tablespoons dill seeds, 1 tablespoon yellow mustard seeds, and 1/2 teaspoon black peppercorns.
- Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for 5 minutes.
- Remove from heat and let cool completely to room temperature.
- Pour the cooled brine over the cucumbers, gently tossing to coat evenly.
- Pack the cucumbers tightly into a large, clean jar with a tight-fitting lid. Refrigerate for at least 2 days before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
437 g
Sugar
624g
Fat
1g
Carbs
59g
