24hr Pickled Salsa w/Dill Chips

Lisa G. Sweet Pantry Gal

By
@2sweetinc

I never imagined this salsa would be as good as it is! Just experimenting with salsas I came up with this, I just love pickling everything. For the salsa I thought I was going to need to experiment more with different spices, But no! After I did a 24hr quick pickling on fresh veggies, added a few pickled peppers and chopped, that was it! So refreshing with my low carb dill chips or crackers. But great on fish or chicken.
The peppers added did not make this hot at all. If need more kick add more peppers.


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Comments:

Prep:

10 Min

Cook:

24 Hr

Method:

Blend

Ingredients

1
sliced red onion
2
sliced english cucumbers
2
seeded fresh hot peppers of choice
bunch fresh dill
1 c
apple cider vinegar
1 c
water
3 Tbsp
kosher salt
5-6
peppercorns
6
slices pickled jalapeno peppers slices
1 large
seeded and slightly chopped tomato
4
sliced up seeded pickled pepperchinnis
multi-grain tortillas
dried dill

Directions Step-By-Step

1
Place cucumbers, onions, peppers and dill in jar or bowl.
Combine vinegar water salt and peppercorns pour over onions and cukes.
Refrigerate for 24hrs.
2
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!
3
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.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy, Healthy