Homemade Pickle Chips

by Rachael Ray Show Staff 3:00 AM, October 26, 2012

Aired October 26, 2012

Serves HASH(0x36b3b80)
1 cup white wine vinegar
2 tablespoons coarse salt
2 teaspoons sugar
1 bay leaf
4 cloves garlic, sliced
A small handful fresh dill
2 teaspoons mustard seeds
1 teaspoon coriander seeds
6 kirby cucumbers, sliced about 1/3-inch thick

In a small saucepan, boil 1 1/4 cups water with the vinegar, salt, sugar and bay leaf.

Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid over the top; cover and refrigerate overnight or for up to 2 weeks.