Name: Quick Pickle Chips
Total time: 3 h 50 min
Yield: Makes about 2 cups
Ingredients: ¾ cup seasoned rice vinegar; 1 garlic clove, peeled and halved; ¼ teaspoon ground turmeric; ⅛ teaspoon black peppercorns; ⅛ teaspoon yellow mustard seeds; 8 ounces pickling cucumbers, trimmed, sliced 1/4 inch thick crosswise; 2 sprigs fresh dill

Why This Recipe Works

Pickles don’t have to require days of brining—these classic quick-pickled cucumber slices brighten up any burger after just a few hours of resting.

Before You Begin

For guaranteed crunch, choose the freshest, firmest pickling cucumbers available; we like Kirby cucumbers. You will need a 1-pint Mason jar with a tight-fitting lid for this recipe. Heating the jar with hot water and then draining it before adding the hot brine ensures that the jar won’t crack from the abrupt temperature change. You must refrigerate the pickles for 3 hours before serving.

Instructions

Bring vinegar, 1/4 cup water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.

Fill one 1‑pint jar with hot tap water to warm. Drain jar, then pack with cucumbers and dill sprigs. Using funnel and ladle, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 3 hours. Serve. (Pickles can be refrigerated for up to 6 weeks.)