How to Make Pickle Chips | Easy Recipe for Naturally Lacto-Fermented Cucumber Sandwich Pickles

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: none

Panko provides a lighter, crispier texture.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: none

Canola oil has a neutral flavor and lower saturated fat.

Introduce the recipe for lacto-fermented pickle chips.

Mention that the recipe will use a half gallon batch with the FarmSteady Fermentation Kit.

Prepare cucumbers by cutting them into even pieces and discarding the ends.

Place cucumbers in an ice bath to keep them super-cold before fermenting.

Mix one quart of water with two tablespoons of kosher salt to create the brine and stir to dissolve.

Add a black tea bag to the brine for added tannins to keep cucumbers crunchy.

Layer cucumbers in a jar, adding dill, sliced garlic, and Serrano peppers between layers.

Add fermentation weight to keep cucumbers submerged in the brine.

Pour the brine over the cucumbers until they are fully covered.

Top the jar with a lid and airlock, then set aside to ferment for a few days.

After fermentation, move the pickles into the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens