- 1 quart dill pickle chips (we used a 32 oz. jar of Heinz Hamburger Dill Chips)
- ¾ cup granulated sugar
- ¼ cup hot sauce (such as Frank’s Red Hot) (we used Frank’s Red Hot Original)
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- Measure out 1 cup of the pickle juice from the jar, putting it off to the side for now. Discard any remaining juice. Place the pickle chips in a colander and drain them, rinsing them afterwards with cold water 3 times.
- In a mixing bowl, stir the sugar, hot sauce, garlic, cayenne pepper, and the 1 cup of pickle juice together until combined. Place the pickle chips back in their original jar, pouring the sugar mixture over the pickles afterwards. Put the lid back on the jar, and let it chill for 3 days before serving.
Oh my god these are some of the best pickle chips you’ll ever have. These are so delicious you’ll want to eat them like potato chips ! You got spiciness, acidity which gives it that wonderful tang, and there’s some sweetness and it’s wonderful having the heat while the chips are still cold. The garlic is a nice background flavor. Perhaps the only downside is that the flavors are muted when combined with a burger. Perhaps it’s best you put a portion on your plate and put the jar away before you start eating them, otherwise you’ll probably have people mad at you for eating half the jar !
This recipe came from “the South’s Best Butts”.
We weren’t paid in any form to promote Frank’s Red Hot, Heinz or “the South’s Best Butts”.
Take care everybody !