CHEF TROY RECIPES / REFRIGERATOR PICKLES
Spicy Pickle Chips
Quick cucumber chips with garlic, jalapeño, and a little heat—ready after a refrigerated rest.
Mitch’s Fishing Kitchen · Chef Troy recipe selection
Ingredients
| Ingredient | Amount |
|---|---|
| Cucumber, sliced into chips | 8 oz by weight |
| White vinegar | ½ cup |
| Water | ½ cup |
| Granulated sugar | 1 tbsp |
| Kosher salt | 1½ tsp |
| Garlic, sliced | 1 clove |
| Crushed red pepper flakes | ½ tsp |
| Jalapeño | 4–6 slices |
| Black pepper | ¼ tsp |
| Fresh dill or dill seed, optional | 1 sprig or ¼ tsp |
Method
- Place the cucumber, garlic, jalapeño, peppers, and optional dill in a clean, heatproof container.
- Simmer the vinegar, water, sugar, and salt just until dissolved. Pour over the cucumbers.
- Cool promptly and refrigerate, then cover. Rest at least 2 hours; the flavor is best overnight.
- Serve 4–6 chips per sandwich.