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Before you jump to Dill Pickle Chips recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.
Eating healthy foods makes all the difference in how we feel. We tend to feel way less gross whenever we increase our intake of healthy foods and lower our consumption of unhealthy foods. A salad tends to make us feel better than a piece of pizza (physically anyway). This is often a problem, nonetheless, when it comes to eating between goodies. Finding snacks that help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?
Have a shot at eating almonds if you don’t have problems with nut allergies. Almonds offer a multitude of health benefits and are an excellent choice when you really need a shot of energy. Almonds really are a natural source of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also present in turkey which induces drowsiness, is available in almonds. When it comes to almonds, however, they wont make you long for a nap. These nuts loosen up the muscles and provide a general sense of peace. Almonds frequently provide a general increased feeling of well-being.
A large selection of instant health snacks is easily accessible. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to dill pickle chips recipe. You can cook dill pickle chips using 5 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Dill Pickle Chips:
- Use 3.5 lbs pickling cucumbers, sliced 1/4"
- Prepare Sea salt
- Use 2 c water
- Use 1 c vinegar
- Prepare 1/4 c Ball Kosher Dill Pickle Mix
Steps to make Dill Pickle Chips:
- Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.
- Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.
- Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.
- Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months.
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