Next, add the cucumber slices to the bowl. Make sure each slice is fully submerged in the brine mixture. I find it helpful to use a spoon to gently press them down. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the pickle chips to marinate for at least 2 hours—though overnight gives them an even better flavor!
When it’s time to enjoy your pickle chips, simply remove them from the brine. You can store any leftovers in an airtight jar or container, and keep them in the fridge for up to a month. With each delicious bite, you’ll be reminded of how easy it was to make these tasty treats!
Pro Tips for Best Results
I tested this recipe three ways: with different types of cucumbers. While traditional pickling cucumbers are the best, I’ve also tried it with English cucumbers. Sure, they’re a bit milder and the texture is different, but they still turned out tasty!
Make sure you slice the cucumbers uniformly thin—about 1/8 inch. This consistency ensures they all absorb the brine evenly. I learned the hard way that thicker slices can end up crunchy, while thinner ones quickly lose their structure.
If you’re a garlic lover like me, don’t hesitate to add more garlic powder than the recipe calls for. I’ve even experimented by adding fresh minced garlic, and it gives the pickle chips an extra flavor punch that I can’t resist!
Common Mistakes to Avoid
One common mistake I made during my pickle-making journey was not rinsing the cucumbers before slicing. You’d be surprised at how much dirt can cling to the skin, especially if you’re using garden-fresh cucumbers. Rinsing them under cold water gives you a clean slate for your recipe! (See the next page below to continue…)