Dehydrate home canned or storebought pickles for a salty, briney treat that also powders up to make the perfect seasoning for chicken salad, popcorn, etc.!
PicklesAny kind -sweet, dill, spear, bread and butter, etc.
Instructions
Soak pickles in cold water or double rinse
Slice whole pickles into 1/4" slices
DEHYDRATE
Dry at 135°F / 57°C until throughly dry - anywhere from 4-18 hours depending on size and sweetness.
Store in an airtight container.
POWDER
Place pickle slices into grinder of your choice, pulse to break up, full to powder
Store in an airtight container (sweet pickle powder may clump)
Video
Notes
Preparation:Rinse or soak well. Don't miss this step - your pickle chips may be too salty for your taste if you don't do it.To Use:
Use as a popcorn seasoning
Use to enhance the salty pickle flavor in chicken salad, on deviled eggs, in rubs
Use on burger meat
Add to hummus
get creative!
Sweet pickles work as chips and can be more 'gummy' than crisp, but are a fun way to use them.Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn't released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. Storage: Store in an airtight container for up to two years in a dark, cool, dry place.