Sweet and tangy pickle chips
Crunchy and delicious, these chips make for a refreshing snack.
Sorting through my folks’ kitchen shelves before my mom’s move, I discovered an old newspaper clipping. It was a recipe for pickle chips. I’d never considered making this, but it looked so easy that I had to try it. I did, and liked the pickles very much indeed. Now see if you like them.
The first few lines of the clipping had been cut off, so I can’t credit the author, but the date is Friday, June 30, 1978.
- 3 pounds fresh, firm cucumbers
- 4 large onions
- kosher salt
- 1 1/2 cup white sugar
- 1 1/2 cup cider vinegar
- 1 heaping teaspoon ground turmeric
- 6 whole cloves
- 4 allspice berries
- 2 sticks cinnamon
- 3 tablespoons mustard seeds
- Optional: 1-3 dried chili peppers
Use a large pot for this preparation. The vegetables take up a lot of room.
Rinse, but don’t peel the cucumbers. Slice them into thin circles; set aside.
Peel and slice the onions thinly. Set aside.
In a colander or sieve placed atop a large bowl (to catch the juices), put down alternate layers of cucumbers and onions, salting each layer generously before adding the next.
Drape a towel over the colander to keep insects off, and leave the vegetables alone for 3-4 hours.
When you’re ready to prepare the pickles, do this:
Put all the ingredients from the sugar on down into the large pot.
Bring the mixture to a vigorous boil, then reduce the heat to medium.
Add the cucumbers and onions. Simmer for 3 minutes.
Pour the hot mixture into a large jar – put a wooden spoon in it first, though, to prevent it from shattering. Cover and allow to cool.
Refrigerate for 24 hours. The pickles will then be ready, although they improve with a few more days in the fridge.
The pickles will stay crunchy and good for a long time. Not that they’ll stay around a long time: If your family likes pickles, they’ll love these.