Cucumber Chips

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Servings: 32 Difficulty: Advanced
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Tangy, sweet, and perfectly preserved pickled cucumber slices with warm spices.
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Cucumber Chips

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 32 Calories: 90.0

Description

These Cucumber Chips are a vibrant twist on traditional pickling, offering a delightful balance of tangy vinegar, sweet syrup, and warm spices like turmeric and cinnamon. The thick 1/4-inch slices provide a satisfying crunch that holds up beautifully in jars or served fresh. Perfect for adding a zesty pop to sandwiches, salads, or charcuterie boards, these chips capture a home-style comfort flavor. Ideal for summer gatherings, potlucks, or as a unique vegan appetizer, they are simple to make with pantry staples. The 12-hour curing process ensures deep flavor penetration, resulting in a crisp, refreshing treat that pairs wonderfully with rich, savory dishes.

Ingredients

Directions

  1. Place sliced cucumbers in a large bowl and sprinkle with 1/2 cup pickling salt. Cover and let stand for 3 hours to draw out moisture. Drain well.
  2. In a large Dutch oven, combine 3 cups vinegar, 1 quart water, and 1 tablespoon ground turmeric. Bring to a boil.
  3. Pour the hot turmeric mixture over the cucumbers. Cover and let stand until cooled to room temperature.
  4. Drain and rinse the cucumbers thoroughly. Drain again to remove excess water.
  5. In a clean Dutch oven, combine 1 quart vinegar, 1 cup water, and 2 cups sugar.
  6. Tie cinnamon sticks, fresh gingerroot, mustard seeds, and whole cloves in a cheesecloth bag. Add the spice bag to the vinegar mixture.
  7. Bring the vinegar mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
  8. Pour the simmered spice syrup over the cucumbers. Let stand for at least 12 hours in a cool place to cure.
  9. Drain the syrup from the cucumbers into a Dutch oven. Add 2 cups firmly packed brown sugar to the syrup and bring to a boil.
  10. Pack the cured cucumbers into hot sterilized jars, leaving 1/4-inch headspace.
  11. Pour the boiling brown sugar syrup over the cucumbers in the jars, leaving 1/4-inch headspace.
  12. Remove air bubbles and wipe jar rims clean. Cover immediately with metal lids and screw on bands.
  13. Process jars in a boiling-water bath for 10 minutes to seal. Yield: 4 pints.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 90.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 21.6g8%
Dietary Fiber 3.0g12%
Sugars 10.2g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickled cucumber, cucumber chips, preserved vegetables, vegan appetizer, spiced pickles, turmeric pickles, canning recipe, crunchy snack, summer sides, potluck dish, ginger spice, brown sugar syrup, vinegar brine, homemade pickles, cucumber slices, spice bag, boiling water bath, jarred vegetables, flavorful condiment
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