Best Spicy Pickle Chips Recipes

Spicy Asian Pickle Chips image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 cups

Number Of Ingredients 10

2 tablespoons brown sugar
1 tablespoon sriracha
1/2 teaspoon coriander seeds
2 cloves garlic, smashed
Kosher salt
6 to 8 sprigs fresh cilantro
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds
2 strips lime zest, about 2 inches each
1 Fresno chile (seeds removed if you like), thinly sliced
1/2 cup rice vinegar

Steps:

Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
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Spicy Pickle Chips image

Number Of Ingredients 8

4 pounds pickling cucumbers small, sliced 1/3 " to 1/2 " thick
6 dill weed large sprigs fresh
1/2 cup salt
2 1/2 quarts water
3 cups sugar
1 1/2 cups cider vinegar
Mixed pickling spices
Astringent lump alum

Steps:

In a large crock layer cucumbers with dill. In a separate container dissolve salt in water pour over cucumbers. Weight cucumbers down under the brine with a clean plate let stand for 5 days. Rinse with cold water and dry pack into sterilized pint jars.In a small saucepan combine sugar and vinegar heat just until sugar dissolves. Fill jars with syrup to cover cucumbers, leaving 1/2 -inch headspace. Into each jar place 1/2 teaspoon pickling spices and a piece of alum the size of a pea. Remove air bubbles. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water bath for 15 minutes.

Nutrition Facts : Nutritional Facts Serves