Dehydrated Dill Pickles + Dill Pickle Seasoning
Dehydrate dill pickles for an easy snack. This easy to follow dehydrating recipe is perfect for making your own dill pickle chips and dill pickle seasoning.
Ingredients
- 20 baby dill pickles
Instructions
Dehydrate the pickles:
- Slice 20 baby dill pickles into rounds about 1/8 to 1/4" inch thick.
- Spread the sliced pickles in a single layer on your dehydrator trays, leaving a small gap between each round.
- Dehydrated the pickles at 135f for 4-6 hours. Begin checking the pickles for doneness around the 3-hour mark. To check the pickles, remove one or two slices from the dehydrator, allow them to cool to room temperature then bend it. If the pickle bends, they are not done. If the pickle snaps easily, they are completely dehydrated.
- Once pickles are dehydrated to the brittle stage, remove the dehydrator trays from the dehydrator and allow the pickles to cool to room temperature before storing.
Make dill pickle seasoning:
- Add the dehydrated pickles to the bowl of your food processor or blender and pulse until they reach your desired consistency.
Notes
how to use dehydrated pickles
- eat them like chips!
- add them to a smoked roast beef sandwich for a little crunch
- crush them slightly and add to creamy cucumber dill salad
- turn them into dill pickle seasoning!
how to use dill pickle seasoning
- sprinkle it on popcorn
- toss chicken wings in it
- rim your Ceaser or bloody mary with it
- shake it over salad
- add a little bit to your sous vide mashed potatoes for a salt and vinegar mash
- use it as finishing salt for a burger
- skip the salt and toss your fries in dill pickle powder
Batch:
20 baby dills will yield approximately 1 cup of dried pickle chips and a scant 1/4 cup of ground dried pickles.Storage:
Keep your dried pickle chips or pickle powder in an airtight jar in a cool cupboard.