We love to grow our own food and as long as we (here in the Hill Country of Texas) don’t experience an icy cold and wintery snowstorm like we did in February 2021, cucumbers will be in our garden each spring.
One of our favorite recipes is pickle chips. In high school, Dodie would come through my service line at our Hitching Post lunch location on campus.
We were the McCollum Cowboys on San Antonio’s south side, and our Fellowship of Christian Athletes members could bypass homeroom classes and earn a free meal by serving in the cafeteria or the Hitching Post. She was quite consistent in ordering a pickle almost each school day that she went to lunch in the Hitching Post.
As a tribute to my beautiful wife, here we present a good recipe for Sweet Pickle Chips. Go ahead and eat them right out of the jar! These easy-to-make pickle chips are irresistible and keep refrigerated up to 4 weeks.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Serves: 12 People
Recipe makes 12 Servings
2 Lb cucumber
1/2 Lb yellow onion
1 1/2 cup(s) Apple cider vinegar
1/2 Tbsp kosher salt
2 cup(s) sugar
1/2 Tsp mustard seed
1 Qt water
1 1/4 cup(s) white vinegar
1 Tbsp celery seed
1 Tsp Adams Reserve Ground Tumeric
For spicy pickle chips add garlic and cayenne pepper to taste.
2. Combine cucumbers and onions with cider vinegar, salt, mustard seeds, 2 tablespoons of sugar, and water.
3.Simmer for 10 minutes and drain. Discard liquid.
4.Bring white vinegar, celery seed, turmeric, and remaining sugar to boil.
5. Pour pickle mixture over cucumbers and onions and let rest under refrigeration for 3 to 4 days before serving. Hold under refrigeration for up to 4 weeks.
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