Refrigerate or Dehydrate These Yummy Treats
Made From a Jar of Dill Pickles
These spicy/sweet pickles are a delectable treat, whether you eat them as is or decide to dehydrate for snacks. These are not made for long-term storage, but rather wonderful snacking food that will be great for the holidays! Pair them with dip, cheese cubes, and French bread for a great appetizer tray.
I slice my whole pickles lengthwise so that the chips will be larger. Otherwise (because cucumbers are 96% water) they shrink down to tiny pieces.
This recipe also works for other vegetables like green beans, squash, and zucchini chips as well if you pickle them in the brine first. Do not cook the vegetables, but be sure to blanch/steam blanch first.
Texas Sweet & Spicy Pickles
1 gallon dill pickles
1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco™, Franks® or Sriracha)
5 cloves garlic, chopped
9 cups brown sugar (4 pounds)
- Drain the brine from the pickles and save for pickling other vegetables if you wish (see below).
- Slice pickles lengthwise. Return slices to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well.
- Refrigerate for 3 days. Each day, gently tip the jar back and forth to mix. They will be ready to taste-test on the 4th day. When all the sugar is absorbed, pickles will be dark green and crispy. (For dehydrating: remember as you are taste-testing, the dehydrating process will concentrate the flavors as it draws out the water.)
- Transfer pickles to smaller, sterile Mason jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Sweet & Spicy Pickle Chips
- Place pickle slices in a colander, draining off the juices. Rinse well.
- Spread on dehydrator trays in a single layer.
- Dehydrate at 125°F/50°C for 6 to 12 hours or until crisp dry. Allow to cool. To check level of doneness, place a few chips on a plate and allow to cool before testing.
- Store pickles in air-tight container(s) away from heat, humidity, and light. Stores for up to 2 weeks.
- If you find the chips sticking, dust with a small amount of powdered sugar and shake container gently to distribute.
- If the chips become soft, put back in the dehydrator for about an hour.
Refrigerator Pickled Vegetables
You can re-use the pickle juice and add vegetables to the brine to brighten up any appetizer plate. Pickled vegetables can bring new life to an average meal, or even more importantly, fill that void for healthy snacks in-between meals.
Assorted vegetables of your choice (see Step 3)
Leftover Dill Pickle Brine
- Sterilize the pickle brine by boiling for 5 minutes.
- Prepare the vegetables for the brine by cooking, steaming, or blanching until the vegetables are knife-tender. Add into your brine making sure that there is liquid covering over the top of the vegetables.
- Add vegetables like beans, green beans, roasted tri-colored peppers, cauliflower, carrots, green or red chili peppers, zucchini, yellow squash, eggplant chunks, celery, onions, cabbage, or Brussels sprouts to the juice and allow to brine.
- In 3 days to a week the vegetables are good to eat. If you can wait two weeks they will be outstanding. These keep in the refrigerator for a month (although they will be gone long before that).
Warning: For safety, do not re-use brine after this process. This recipe is a one-use-only brining process.
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