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
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...