Refrigerator Dill Pickle Chips
2 lb small cucumbers
3 tbsp coarse salt
2 c distilled white vinegar
1 tbsp dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped
Cut the cucumbers into 1/2-inch rounds, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate cucumber rounds for 1 hour. Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl. Bring 3 cups of water, the vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes. Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight container and refrigerate at least 1 week before eating (pickles will keep 3 weeks more).