Pickle Chips Recipe
Make Pickle Chips Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Pickling Solution
Method
Preparation of Cucumbers
- 1
Slice Cucumbers
Wash the cucumbers thoroughly under cold water. Slice them into thin rounds, approximately 1/4 inch thick. This will ensure that they pickle evenly and become crispy.
- 2
Prepare Jars
Sterilize your jars and lids by boiling them in water for about 10 minutes. Allow them to cool before using.
Pickling Solution
- 3
Combine Ingredients
In a large pot, combine the white vinegar, water, sugar, salt, garlic cloves, dill weed, mustard seeds, black peppercorns, and red pepper flakes. Stir until the sugar and salt are fully dissolved.
- 4
Heat the Mixture
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld.
Canning Process
- 5
Pack the Jars
Carefully pack the sliced cucumbers into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- 6
Add the Pickling Solution
Pour the hot pickling solution over the cucumbers in each jar, ensuring that the cucumbers are fully submerged. Leave a little headspace at the top.
- 7
Seal the Jars
Wipe the rim of the jars with a clean cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until they are fingertip-tight.
- 8
- 9
Cool and Store
Remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack. Once cooled, check the seals and store in a cool, dark place.