Are you tired of bland store-bought pickles that lack that perfect crunch and zesty flavor? Get ready to revolutionize your snack game with these homemade Refrigerator Pickled Cucumber Chips that will make your taste buds dance! In just 15 minutes of prep time, you'll create a mouthwatering pickle recipe that's so easy, you'll wonder why you've never made them before. Whether you're a pickle enthusiast or a curious home cook, this recipe will transform ordinary cucumbers into a gourmet delight that'll have everyone asking for your secret.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 2 jars
Ingredients
- 4 cups cucumber, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
Instructions
- Begin by preparing your cucumbers. Wash them thoroughly under cold running water to remove any dirt or debris. Slice the cucumbers into thin chips, approximately 1/8 inch thick. If you prefer a crisper texture, you can leave the skin on, or peel them if you desire a milder flavor.
- In a large mixing bowl, combine the sliced cucumbers with the salt. Toss them gently to ensure all slices are coated. Let the cucumbers sit for about 10 minutes. This process helps to draw out excess moisture, resulting in a crunchier pickle.
- While the cucumbers are resting, prepare the pickling brine. In a medium saucepan, combine the white vinegar, water, sugar, dill seeds, and mustard seeds. Stir the mixture over medium heat until the sugar dissolves completely. There’s no need to bring it to a boil; just ensure everything is well mixed.
- Once the sugar has dissolved, remove the saucepan from heat and allow the brine to cool to room temperature. This should take about 5-10 minutes.
- After the cucumbers have rested, rinse them under cold water to remove excess salt, then drain well. This will help balance the flavors in the final pickles.
- Prepare your jars for pickling. Ensure they are clean and sterilized. You can do this by running them through the dishwasher or by rinsing them with boiling water.
- Pack the cucumber chips tightly into the jars, leaving some space at the top. You can layer the cucumber slices for an attractive presentation.
- Once the jars are filled with cucumbers, pour the cooled brine over the cucumbers, ensuring they are fully submerged. If necessary, you can use a clean utensil to press the cucumbers down gently.
- Seal the jars tightly with lids. Allow the pickles to cool to room temperature, then transfer them to the refrigerator.
- Let the pickled cucumber chips sit in the refrigerator for at least 24 hours before consuming. This resting period allows the flavors to meld and develop. The pickles will keep in the refrigerator for up to 2 weeks.
Tips
- • Use fresh, firm cucumbers for the best texture and crunch • Slice cucumbers uniformly to ensure even pickling • Don't skip the salting step - it's crucial for removing excess moisture • Use clean, sterilized jars to prevent any bacterial growth • For extra flavor, experiment with adding garlic cloves or peppercorns to the brine • Allow pickles to rest for at least 24 hours for maximum flavor development • Store in the refrigerator and consume within 2 weeks for optimal taste and texture • For a crispier pickle, consider using pickling cucumbers instead of regular cucumbers • If you prefer less sweetness, you can reduce the sugar quantity to taste • Use a mandoline slicer for perfectly thin and consistent cucumber chips
Nutrition Facts
Calories: 10kcal
Carbohydrates: 2g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
