Quick and Easy Dill Pickle Chips for Hamburgers and Sandwiches

Ingredients

• 2 Kirby cucumbers, thinly sliced
• 1 cup water
• 1 cup distilled white vinegar
• 1 tablespoon kosher salt
• Pinch red pepper flakes, optional
• 2 medium cloves garlic, roughly sliced
• 2 teaspoons black peppercorns
• 2 teaspoons whole yellow mustard seed
• 2 sprigs fresh dill

Directions

1. Put the cucumber slices into a bowl that holds them snugly. In a skillet set over high heat, combine the water, vinegar, salt, pepper flakes, garlic, black peppercorns, mustard seed, and dill, and warm until the salt is fully dissolved and the brine is simmering. Pour the hot brine over the cucumbers right away.
2. Lay a paper towel over the bowl, pressing it onto the surface of the liquid so the cucumbers stay under the brine. Let the pickles sit for at least 30 minutes before serving, and leave them in the brine rather than draining. Store any extra pickles in their brine in a sealed container in the refrigerator for up to a month.