Sunday, September 30, 2012

Ten Minute Sweet & Spicy Pickle Chips

I was really sad to hear recently that one of my favorite downtown dinner spots, Crowe Hill, has closed.  I loved Crowe Hill for the atmosphere, "localvore" menu, and my absolute favorite- the homemade pickles.  They actually served a jar of pickled vegetables (cucumbers, carrots, sometimes peppers or okra) in lieu of a breadbasket, which I loved.

When flipping through October's Everyday Food magazine, I found this recipe for quick pickles, so in honor of Crowe Hill I thought i'd give it a whirl!  I followed the recipe provided except to give it an extra kick, I added red pepper flakes.  Since Mike's making burgers tonight, I also made pickle chips instead of sandwich slices like the recipe suggested. If you're a pickle fanatic like me, it's really worth making these at home!

* 1 c. white vinegar
* 1 c. sugar
* 1/2 tsp. pepper
* 1 tsp. salt
* 1/4 tsp. red pepper flakes (optional)
* 4 kirby cucumbers
Slice the cucumbers into thin chips and place in a heatproof bowl.  Meanwhile, combine all remaining ingredients in a medium sauce pan.  Bring to a boil over medium high heat, whisking frequently.  Reduce heat to medium and continue stirring until sugar is dissolved.  Remove from heat and pour over cucumbers. Let sit 10 minutes or so until cool, then serve.  Yum!

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