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Before you jump to Dill Pickle Chips recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Opting to eat healthily provides marvelous benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who suffer from health problems such as hypertension, which is directly associated with poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most people typically think that healthy diets require much work and will significantly alter the way they live and eat. In reality, though, merely making a few modest changes can positively affect day-to-day eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t wish to eat. For instance, have you ever checked how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to dill pickle chips recipe. You can have dill pickle chips using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Dill Pickle Chips:
- Get 3.5 lbs pickling cucumbers, sliced 1/4"
- Provide Sea salt
- Prepare 2 c water
- Provide 1 c vinegar
- Prepare 1/4 c Ball Kosher Dill Pickle Mix
Instructions to make Dill Pickle Chips:
- Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.
- Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.
- Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.
- Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months.
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