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