Cajun Christmas Chips

Cajun Christmas Chips. . . as in Spicy Pickle Chips.

Sweet and spicy with a little spunkiness, just like most Cajun folks I know, these pickle chips are always a hit no matter what time of year you make ’em. For some reason, these are associated with the Holiday season and I suppose it is because not only are these inexpensive and a snap to make but also so darn wonderful when received.

One of the best little snacks around and a must on the appetizer tray, these chips are the kind of thing that will make folks say ‘bet ya can’t eat just one.’ Now if you do not like hot, then don’t come near these because they do carry a little bite. I mean, if you can’t stand a little heat, I sure do not want you swearing my name. No, don’t do it. Most folks like to mix up a solution of sugar and hot pepper sauce but I like to add the garlic for flavor and crushed red pepper for an even added depth of flavor (it’s a different layer of flavor than the hot sauce, don’t you know), not to mention the Christmas-like specks of color. Enjoy!


Cajun Christmas Chips

makes about 6 half-pints for giftingCajun Christmas Pickles

(or 24 -4 oz sample jars as shown used for promoting the launch of Drick’s Cafe.com)

2 -46 oz jars whole dill pickles (not Kosher)

4 cups sugar

1 1/2 tablespoons hot pepper sauce

1 tablespoon dehydrated minced garlic

2 teaspoons crushed red pepper

Drain and discard the pickling juice from the dill pickles (or save the juice and use to marinate chicken wings).

Slice the pickles in thick, nice size chips, (larger than quarter-inch, less than half-inch) and place in a large bowl.

Add remaining ingredients and stir to mix.  Allow to rest for about 2 hours.  Stir from the bottom several times. The sugar will dissolve and the pickles will produce its own liquid.

Place the chips in jars distributing the liquid among the jars. Seal and refrigerate for 3 or 4 days before enjoying and gift giving.

Holiday Wreath Label, c. 2010, Carol Egbert

One thought on “Cajun Christmas Chips

  1. Nancy Caldwell

    I make these all the time. When I can find them I buy dill slices by the gallon ( no need to slice or cut up). If using the pickles by the gallon I use 5 pounds of sugar, 1 reg. size bottle of Tabasco sauce and 1/3 cup of minced garlic. I buy the jars already minced. I drain the liquid off and reserve a little to heat with sugar, tobasco and garlic. Stir until sugar is melted and pour over pickle slices. I put the pickles in the jar they came in and store in refrigerator. They will keep in frig for several months, if they last that long.

    Reply

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