Ingredients for Yardena's Pickle Chips
- 4 pounds pickling cucumbers, thinly sliced
- Onions
- 1/4 cup kosher salt
- 1/2 cup granulated sugar
- 4 cups white vinegar (5% acidity)
- Turmeric
- Whole Cloves
- Allspice Berries
- Cinnamon
- Mustard Seeds
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How to Make Yardena's Pickle Chips
- Combine cucumbers, water, salt, and sugar in a large bowl. Stir well to ensure all the cucumbers are coated. Let it sit for at least 2 hours, or up to 4 hours in the refrigerator to draw out excess moisture.
- Drain cucumbers completely and pat dry with paper towels. This step is crucial for crisp pickles.
- In a saucepan, combine vinegar, sugar, salt, dill seeds, garlic cloves, and black peppercorns.
- Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
- Remove from heat and allow the brine to cool completely.
- Pack the drained cucumbers tightly into sterilized jars. Leave about ½ inch of headspace at the top.
- Carefully pour the cooled brine over the cucumbers, leaving ½ inch of headspace.
- Remove any air bubbles by gently tapping the jars or running a knife or chopstick along the sides.
- Wipe the rims of the jars clean and secure the lids tightly.
- Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude - consult a canning guide for accurate timing).
- Remove jars from the canner and allow them to cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once completely cool, check the seals to ensure they are airtight. Store in a cool, dark place for at least 2 weeks before enjoying. The flavor will improve over time!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
0g
Carbs
4g
