Bread & Butter Pickle Chips
Most recipes for these don't use enough sugar, but it needs to be there to be like the store bought version. These are tangy, sweet and crunchy.
Ingredients
- 3-4 Pickling Cukes
- 1 cup distilled vinegar
- 1 tbsp ACV
- 3/4 Cup Water
- 1.5 Cups White Sugar
- 1/2 small thinly sliced yellow onion
- 1 finely minced garlic clove
- 1 tablespoon Morton Kosher salt
- 1 tablespoon mustard seeds
- 1/2 tablespoon celery seed
- 1/2 tsp ground celery seed
- 1/2 tablespoon turmeric
- 6-8 whole cloves
Instructions
- Slice cucumbers into 1/4" chips, thinly slice onion, and mince garlic.
- Layer cucumber slices, onion, and garlic in sterilized 16 oz mason jar.
- Combine in medium pot: vinegars, water, sugar, salt, mustard seeds, celery seed, turmeric, cloves, and ground celery seed.
- Bring brine to boil, then remove from heat and allow to cool completely.
- Pour brine into jar, filling to top.
- Seal with sterilized lid.
- Refrigerate overnight for best flavor.
Notes
3/18 recently lowered this to 1 tbsp ACV and 1 1/2 cup white sugar as original versions were 2 cups sugar 1/4 cup ACV.
Store bought versions of these pickles use Sucralose (which is far sweeter than sugar) and high fructose corn syrup.
The reason the original had so much sugar was to compensate for the ACV. But instead just use less ACV and more water.