Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, dill pickle chips. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Dill Pickle Chips is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Dill Pickle Chips is something which I’ve loved my whole life. They are nice and they look fantastic.
Get Special Edition Pickle Rick Chips today w/ Drive Up or Pick Up. Get fashion fast with Target Drive Up, Pick Up, or Same Day Delivery. These Homemade Dill Pickle Chips take a few easy steps to transform simple cucumbers into fresh and crunchy, delicious pickle chips.
To begin with this particular recipe, we must first prepare a few ingredients. You can have dill pickle chips using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Dill Pickle Chips:
- Get 3.5 lbs pickling cucumbers, sliced 1/4"
- Get Sea salt
- Make ready 2 c water
- Get 1 c vinegar
- Prepare 1/4 c Ball Kosher Dill Pickle Mix
For pickle fans, this is a big dill. Pickle producer Vlasic is developing chips made entirely of pickles, the brand's parent company, Conagra Brands, confirmed during a recent event. Pickle chips can mean a couple of different things like pickled cucumbers cut into rounds, pickle rounds battered and deep-fried, and finally pickle-flavored potato chips. If you are a pickle fan you should definitely try all of the above- but for now, we're going to teach you how to make dill pickle rounds.
Steps to make Dill Pickle Chips:
- Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.
- Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.
- Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.
- Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months.
Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and. Yet, the dill pickles in slices or spears are still crunchy and crisp thanks to a secret ingredient! I grew up on store bought pickles. In fact, I could take down a jar of kosher dill pickle spears all by myself!
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