Slice the mini cucumbers into quarter inch rounds. Pack the cucumber slices snugly into a 16 ounce wide mouth jar. Set aside.

In a small saucepan over medium heat add the water, white vinegar, salt, peppercorns, celery seeds, and mustard seeds. Stir to combine. Bring the mixture to a boil then remove from heat.

Add the roughly chopped garlic and finely chopped fresh dill to the jar on top of the cucumber slices.

Carefully pour the hot vinegar mixture over the cucumbers, garlic, and dill. Make sure the cucumbers are fully submerged in the brine. If needed press them down gently with a spoon.

Let the jar cool on the counter for 30 minutes. Place the lid on the jar and refrigerate.

These refrigerator dill pickle chips are best after two to three days in the refrigerator when the cucumbers have had time to fully absorb the brine and develop their flavor. Store in the refrigerator for up to four weeks.

Note: These are refrigerator pickles and are not shelf stable. They must be stored in the refrigerator at all times and are not suitable for canning or pantry storage.

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