Hi all. I made a test batch of 4 different ways to make dill chips, to see if there's one I prefer.
All have the same basic brine, same amount of dill.
1 has crushed garlic, 1 has crushed garlic and mustard powder, 1 has whole garlics, and 1 has whole garlic and mustard powder.
Here's possibly the best garlic press in the world. No peeling necessary. Its a zyliss. I found it on Amazon.
All the paper and the hard end remain in the thing.
This is what I use to sanitize everything before I can. I like this because it's a mild acid, and no rinsing is needed.
Then once everything is in jars, I boil them for a while to seal them. I have too small of a pot, but it works.