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
(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