Crunchy Dill and Onion Chips

1. 1

   Remove stems and blossom ends of cucumbers, then slice crosswise into 1/4- to 1/2-inch slices; combine with sliced onions.

2. 2

   Set a colander over a bowl and alternate layers of cucumbers/onions, and crushed ice, ending with the ice.

3. 3

   Cover mixture and weight down (I used 2 small colanders in two separate bowls and stacked them).

4. 4

   Refrigerate overnight or up to 24 hours (I left them about 3 days because I was busy, to no ill effects).

5. 5

   Rinse and drain cucumbers and onions with cold water.

6. 6

   In a heavy pot, combine water, vinegar, sugar, and salt; heat to boiling, stirring until sugar is dissolved.

7. 7

   Pack cucumbers/onions into a hot, sterilized pint jar; top with dill seeds.

8. 8

   Pour hot liquid over cucumbers to cover.

9. 9

   Let cool, then cover and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.