Print

Crispy Bread and Butter Pickle Chips Recipe Easy No-Cook Crunchy Snack

crispy bread and butter pickle chips - featured image
Print Recipe

A quick and easy no-cook recipe for crunchy, sweet-tart bread and butter pickle chips made with simple ingredients and refrigerated to perfection.

Ingredients

Scale
  • 4 medium Kirby cucumbers or small pickling cucumbers, sliced into 1/8-inch (3 mm) rounds
  • 1 cup (240 ml) white vinegar (distilled vinegar works well)
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon pickling or kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon onion powder (optional)
  • A few fresh dill sprigs (optional)

Instructions

  1. Wash 4 medium Kirby cucumbers thoroughly. Using a sharp knife or mandoline, slice them into 1/8-inch (3 mm) thick rounds. Set aside in a large mixing bowl.
  2. In a separate bowl, whisk together 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 3/4 cup (150 g) granulated sugar, and 1 tablespoon salt until sugar and salt dissolve completely (1-2 minutes). Add 1 teaspoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon turmeric powder, and 1/2 teaspoon onion powder if using. Stir gently.
  3. Pour the brine mixture over the cucumber slices. Toss gently with a spoon or clean hands to ensure every slice is coated. Add a few fresh dill sprigs if desired.
  4. Transfer the cucumber and brine mixture into a clean glass jar or airtight container. Press down lightly to minimize air pockets and ensure the cucumbers are submerged under the brine. Seal tightly.
  5. Place the jar in the refrigerator for at least 24 hours before eating. For best texture and taste, refrigerate for 48 hours.
  6. Use a fork to lift the pickle chips out of the jar. Serve as a crunchy snack or a tangy topping for sandwiches and burgers.

Notes

Use Kirby or pickling cucumbers for best crunch. Slice thin and uniform for even flavor absorption. Keep cucumbers fully submerged in brine to avoid spoilage. Refrigerate for at least 24 hours, preferably 48 hours, for best texture. Adjust sugar to taste for sweetness balance. Avoid table salt; use kosher or pickling salt for best flavor. Optional additions include red pepper flakes for spice or garlic for aroma.

Nutrition

Keywords: bread and butter pickles, no-cook pickles, refrigerator pickles, crunchy snack, easy pickle recipe, sweet and tangy pickles

Find it online: https://yumbelle.com/crispy-bread-and-butter-pickle-chips-recipe-easy-no-cook-crunchy-snack/