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To the unassuming consumer, the bread and butter pickle chip may be choice eats for those afternoon pickle chip cravings. I however, a self proclaimed pickle chip connoisseur (as of 8:43pm EST 7/8/06) find the bread and butter variety of pickle chip far too sweet.

In my search for the better pick chip, I came to the conclusion that no dill chip, no bread and butter or even half sour pickle chip would meet my demands. So I tinker... I give you the not so bread and butter sweet pickle chip... The tang of the classic dill chip, and a slight sweetness no bread and butter chip can offer. I relish the thought of this wonderful treat :P


/goofy speak

Step 1: The Ingredients and More

Very easy... 1 jar of Dill pickle chips - any size, and enough sugar to choke a horse. Please don't go choking horses, but if you'd like to offer a teaspoon to your friend with a cold, I hear it helps the medicine go down ;)

Open your jar and pour off the juices. Get as much out as possible, but don't be anal about it... yeah, you figure that sentence out :P

Next, pour in your sugar to the top... Shake the jar, wiggle it etc. Pour in more sugar. I know it sounds excessive, but if you don't add enough - the chips will not release their juices and you'll have to repeat the process after 24 hours of resting.

Step 2: Flip the Jar

Replace the cap - tightly. Flip the jar and shake. Then walk away for 5-10 minutes.

Flip the jar back over and then add more sugar. I told you you need a lot of sugar.

Step 3: Refrigerate

Place in the refrigerator. In about a day, all of that sugar will disappear :D If you added enough sugar, you'll be enjoying these delights in about 24 hours.

Step 4: Enjoy

From this picture, you can see that I added ALMOST enough sugar. But I am happy with this level of juice...

If you don't want to use a whole big jar... go ahead and experiment on a smaller jar ;) That's what I did...
i live in mount olive
really ? :-x not for me sry my fav is taking bread and butter pickles and dill pickles (both chips) and puting them both in one big jar (evens out nicly) well. mabe just a little bit less dill juice :-\?
Pickle is good for health, Sugar patients have to care some what<br/>they used to take food under doctor control.<br/><br/>They have to go to Hospitals frequently. I would like to give one information to Indian people.<br/>i.e Now people can find Hyderabad, India hospitals Addresses details with clear route maps in this site(http://www.ilaka.in).So if u want any things just browse the site and search what ever u like. <br/>
f you want it to go faster do 2 things 1 take normal every day sugar and throw it in your food porcessor (instant powdered sugar without all the extra crap in it) 2 put the chips in a bowl stainless is perfered mixin the sugar sence more of the sugar is on the pickles they will releas there juces Far faster than in the jar ps this works for making glazes out of fruit as well. ask me how i know :)
I think that the point of the sugar is to bring out the juices via osmosis, so I don't think that that would lead to a faster chip, considering that you would still have to wait ;-)
<sup></sup> I do that with sliced strawberries, kiwi, pineapple etc... I think that's where this came from.<br/>
The best pickles anywhere have got to be at Chick-fil-A. I always order their chicken sandwich with extra pickles.
Maybe it's me, but I think Mt Olive pickles are the shiznet all by themselves. Petite Snack Crunchers? I will wreck that jar. Granted, I'm not all that big on sweets, and the amount of sugar used in this inst is alarming. To each his/her own.
i hate sweet pickles, vlasic pickles those are the money pickles.
That does sound good. I'll have to rummage through the fridge later to see if we have any and try this out. Great Instructable. Have you tried using different types of sugar (powdered, not sure how well that'd work though, or brown sugar)? Or maybe mixing them all together into one batch of pickles? I would guess that this would alter the taste and perhaps even make it an even tastier treat. To speed up the sugar absorbing, perhaps you could mix it with a long spoon. Better yet, you could design a jar (or a plastic container) that has rotors (paddles, much like a clothes dryer machine) inside and you can make an attachment for a beater to hook into it. Then all you'd have to do is pour the sugar in at a steady rate. I'll try to make one of my wonderful paint pictures to better explain myself.
I've tried it with brown sugar... but I did not like it as much :P But go ahead and experiment ;) Hrmm... powdered sugar... I never really thought of that, but it may be worth a shot on a small batch, just for fun :P As far as mixing the concoction... I'd avoid it... It needs the time to "get happy" as a TV chef personality would say :P --- As for your paddle invention widget :P It sounds to me like you're describing a dough kneading attachment (basically a hook that spins). But again, this type of recipe requires time ;) And like fresh baked banana bread, it's sooo much better the next day :P
Good point. I bet these make a great burger though. Probably not a good idea for diabetics to try, with all that sugar absorbed into the chips. I can just see it now, bringing a jar of these to a picnic, just to have a diabetic rushed off to the hospital after eating just one.

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