Pickle Chips Recipe

Sterilize a 1-pint jar (or container) by washing with hot soapy water and rinsing well. Pack sliced cucumbers and sliced onion tightly into the jar.

In a small saucepan combine vinegar, water, sugar, kosher salt, mustard seeds, turmeric and garlic powder. Bring the mixture to a simmer over medium heat, stirring until sugar dissolves.

Pour the hot brine over the cucumbers and onion, leaving about 1/2 inch headspace. Tap jar gently to remove air bubbles and ensure slices are submerged.

Allow to cool to room temperature, then seal and refrigerate. Chill at least 24 hours for best flavor; they keep in the refrigerator up to 4 weeks.

Pack sliced cucumbers, dill sprigs, dill seeds and crushed garlic into a sterilized 1-pint jar.

In a small saucepan combine vinegar, water, sugar and kosher salt. Heat until sugar and salt dissolve and mixture just comes to a simmer.

Pour hot brine over the cucumbers so dill and garlic are covered, leave 1/2 inch headspace. Tap to remove air bubbles and make sure cucumbers are submerged.

Cool to room temperature, seal and refrigerate. Rest at least 24 hours; best after 48 hours. Refrigerated life up to 6 weeks.

Place sliced cucumbers and jalapeño slices into a clean 1-pint jar. Add lime zest and cilantro if using.

In a saucepan combine vinegar, water, sugar and salt and bring to a simmer until sugar dissolves. Remove from heat and stir in fresh lime juice.

Pour brine over cucumbers, leaving 1/2 inch headspace. Ensure jalapeños are distributed among the cucumbers for even heat.

Cool to room temperature, seal and refrigerate. Allow at least 24 hours before eating; flavor intensifies over 2–3 days. Refrigerate up to 4 weeks.

Pack sliced cucumbers and crushed garlic into a clean jar.

Combine vinegar, water, sugar, kosher salt and red chili flakes in a small saucepan. Bring to a simmer, stirring until sugar dissolves.

Remove from heat, stir in lemon juice, then pour the hot brine over the cucumbers, leaving 1/2 inch headspace.

Let cool to room temperature, seal and refrigerate. For hot, sour balance, wait 24–48 hours. Refrigerate up to 4 weeks.

Place cucumber slices, dill sprigs and crushed garlic in a sterilized jar.

Heat vinegar, water, sugar and salt with red pepper flakes until sugar dissolves and mixture simmers.

Pour brine over cucumbers, ensuring dill and garlic are submerged. Leave 1/2 inch headspace.

Cool, seal and refrigerate. Best after 48 hours; stores up to 6 weeks refrigerated.

Pack cucumber slices and peppercorns into a clean jar.

In a saucepan combine vinegar, water, sugar, and kosher salt. Bring to a simmer, stirring until sugar dissolves.

Remove from heat and whisk in prepared horseradish and crushed mustard seeds. Taste and adjust sweetness or horseradish to preference.

Pour hot brine over cucumbers, leaving 1/2 inch headspace. Ensure peppercorns are evenly distributed.

Allow to cool, seal and refrigerate. Wait 48 hours for flavors to meld; keep refrigerated up to 4–6 weeks.