Easiest Way to Cook Tasty Dill Pickle Chips

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Before you jump to Dill Pickle Chips recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit As Well As Healthy.

The one thing that some of you may already understand is that by eating the right foods can have a massive effect on your health. Its also wise to comprehend that there are foods that you will need to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. You will recognize that the nutrition in these types of is non existent and the unwanted side effects can be very bad. That is why we are going to be going over the foods that you should be ingesting that will have a good effect on your health.

When it comes to sitting down to dinner you should additionally think about lean proteins and fish such as salmon. You will notice that salmon can also be full of Omega-3 and various other nutrients. Protein is vital for your diet, however you don't need to eat a large amount, as a 3 ounces is all you really need. It's also advisable to trim off any extra fat that you find on the particular meats that you plan to eat.

Following some of the suggestions above you will see that you'll be living a healthier life. The pre packaged highly processed foods that you can discover in any store is also not good for you and as an alternative you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let's go back to dill pickle chips recipe. You can cook dill pickle chips using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Dill Pickle Chips:

1. Get 3.5 lbs of pickling cucumbers, sliced 1/4".
2. Prepare of Sea salt.
3. Take 2 c of water.
4. Take 1 c of vinegar.
5. Use 1/4 c of Ball Kosher Dill Pickle Mix.

Instructions to make Dill Pickle Chips:

1. Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl..
2. Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl..
3. Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature..
4. Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months..

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