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This summer I had an overabundance of cucumbers. I was harvesting at least 2 dozen a week. I made cucumber salad, freezer pickles, juice, ate them and I was still up to my ears in pickles! I gave them away to family and neighbors but eventually I just had more than I knew what to do with.

Until, I resurrected my good ol’ friend the food dehydrator.

The result:  HEALTHY HOMEMADE Pickle Chips!

I was hesitant to make these thinking cucumbers are so full of water and that they would not dehydrate, but I was wrong. In just about 4 hours, they became  a crisp, tasty, and satisfying treat. If you don’t have a food dehydrator, you can still make quick pickles with this recipe.

Organic Ingredients

4 cucumbers sliced into chips
1 cup vinegar (white or apple cider, both work)
1/2 tsp Himalayan sea salt
1 tsp dry dill
1/2 tsp black pepper
Dash of cayenne pepper

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Slice cucumbers into even width chips. I used the slicer side of my cheese grater. Place slices in a large bowl and combine ingredients over top. Fold the slices in order to fully coat them with the herb, spices, and vinegar.

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Allow the slices to marinade for 15 minutes. Once marinated place on your food dehydrator trays to be dried. Allow the dehydrator to run for 4-6 hours (depending on how thin you sliced them).

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Once they are fully dehydrated, share with someone you love

OR keep them all to yourself 😉

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Moral of the story: If you find yourself in a pickle, make chips!!!

Dehydrated Pickle chips
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