House Pickle Chips

Chef: Wyatt Brege

Yield: 22 Quarts

Ingredients

  • 1 Gallon Water
  • 1 Gallon Apple Cider Vinegar
  • 2 Cup Kosher Salt
  • 2 Cup Sugar, granulated
  • 4 oz Black Peppercorn
  • 15 ea Bay Leaves
  • 4 oz Pickling Spice
  • 1 Case Pickling Cucumbers (25#’s?)
  • 1 Cup Garlic, crushed
  • 4 oz Dill, whole

Directions

  1. Bring the first seven ingredients to a boil

  2. In layers, add the produce to an 18 Quart Cambro container

  3. With a chinois, strain the brine over the 18 Quart container and let cool

Notes

  1. For the sandwiches, slice the pickles with the mandolin to make deli chips

  2. For the fried pickles, cut the cucumbers into spears, about eight spears per cucumber