Yardena’s Pickle Chips: A Tangy Treat for Every Occasion ๐ฅโจ
There’s a special story behind these delightful pickle chips, a recipe lovingly passed down from Yardena, a cherished family matriarch, and shared with me by my dear friend Cara. Upon tasting these crisp, tangy pickle chips for the first time, I was immediately hooked and knew I had to recreate them at home. Whether you enjoy them as a zesty addition to sandwiches or simply as a crunchy snack on their own, these pickle chips are a perfect blend of flavors that will have you reaching for more.
Ingredients:
- 3 1/2 cups of cucumbers (sliced thinly)
- 4 cups of onions (sliced thinly)
- 1 1/2 teaspoons of salt
- 1 1/2 cups of sugar
- 1 1/2 cups of vinegar (white or apple cider vinegar)
- 1 teaspoon of turmeric
- 1 tablespoon of whole cloves
- 6 whole allspice berries
- 4 cinnamon sticks
- 4 teaspoons of mustard seeds
Instructions:
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Prepare the Vegetables: Begin by slicing the cucumbers and onions into thin, uniform slices. This ensures that they pickle evenly and absorb the flavors beautifully.
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Layer and Salt: In a colander, arrange alternate layers of cucumbers and onions, sprinkling salt between each layer. This step helps to draw out excess moisture and enhances the crunchiness of the pickle chips.
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Drain and Rinse: Allow the layered cucumbers and onions to sit in the colander for about 3 hours. This resting period helps the salt work its magic. After the time has elapsed, rinse the vegetables thoroughly under cold water. Then, drain them well and gently squeeze them dry to remove any excess liquid.
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Prepare the Pickling Mixture: In a large pot, combine the sugar, vinegar, turmeric, whole cloves, allspice berries, cinnamon sticks, and mustard seeds. Stir the mixture well and bring it to a boil over medium-high heat.
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Simmer the Vegetables: Once the mixture reaches a boil, reduce the heat and carefully add the cucumbers and onions. Stir the ingredients together thoroughly to ensure that all the vegetables are evenly coated with the pickling mixture. Let the mixture simmer gently for about 3 minutes.
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Jar and Refrigerate: Do not drain the pickling liquid. Instead, pour the entire mixture, including the vegetables and liquid, into a large jar or airtight container. Seal the jar tightly and place it in the refrigerator.
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Enjoy: Allow the pickle chips to marinate in the refrigerator for at least 24 hours before enjoying. The flavors will develop and intensify over time, and these pickles will keep well for several weeks, making them a fantastic addition to your culinary repertoire.
Serving Suggestions:
These pickle chips are incredibly versatile. Try them alongside a hearty sandwich, like smoked turkey on rye, or simply enjoy them as a refreshing and tangy snack. They pair wonderfully with a chilled Diet Coke for a delightful taste experience.
Total Time: 27 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 27 hours (including refrigeration time)
Each serving of these pickle chips contains approximately 52.2 calories, 0.3 grams of fat, 0 grams of saturated fat, and 1.7 milligrams of sodium. With a carbohydrate content of 12.1 grams and 9.8 grams of sugar, these pickles are a deliciously tangy treat that wonโt break your diet.
Enjoy the tangy crunch of Yardenaโs Pickle Chips and share them with friends and familyโthey’re sure to become a favorite at your table! ๐ฅ๐ฝ๏ธ
