24hr Pickled Salsa Wdill Chips Food

FRESH DILL PICKLE SALSA

Steps:

• Dice your pickles, and the garlic in the jar if it is whole.
• Add all ingredients into a bowl and gently toss.
• Allow to sit, refrigerated for a minimum on one hour.
• This salsa will last about 3 days in the fridge.

24HR PICKLED SALSA W/DILL CHIPS

Steps:

• Place cucumbers, onions, peppers and dill in jar or bowl. Combine vinegar water salt and peppercorns pour over onions and cukes. Refrigerate for 24hrs.
• Remove and drain pickle juice and reserve for more pickling. Remove large stems of dill. Place in chopper with sliced pickled peppers and chop for consistency you enjoy. Tasted and check for salt, may need more, but I didn't. Place in bowl. if you like tomatoes stir in a few chopped seeded or can small chopped drained. Enjoy!
• Slice 2-3 low carb or reg tortillas, lay flat on baking pan bake at 400 til crisp, about 7min. Remove and salt and sprinkle with dried dill. Added fresh chopped seeded tomatoes to second bowl. Very good.

SPICY DILL PICKLES

Steps:

• Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
• Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
• Bring a large pot or canner of water to a boil.
• In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
• Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

DILL PICKLE SALSA

Steps:

• Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate 24 hours.

DILL PICKLE SALSA

Steps:

• Dice the tomato and discard part of the seeds.
• Stir together all the rest of the ingredients.