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Pickled cucumbers have long been a staple in kitchens around the world, cherished for their refreshing crunch and tangy flavor. These delightful bites serve not only as a snack but also as a vibrant addition to a variety of dishes, from sandwiches to charcuterie boards. The appeal of pickled cucumbers lies in their versatility; they can brighten up a meal or be enjoyed straight from the jar. However, many home cooks shy away from making pickles due to the perceived complexity of the process. Enter the crockpot pickled cucumber chips—a unique twist on traditional pickling that simplifies the preparation while delivering that classic zesty taste.

Crockpot Pickled Cucumber Chips

Discover the joy of making your own crockpot pickled cucumber chips with this easy recipe! Enjoy the perfect blend of tangy and sweet flavors, all while maintaining a satisfying crunch. These versatile chips are ideal for snacking, enhancing sandwiches, or adding to your charcuterie board. With minimal effort, you can create a delicious homemade treat that elevates any meal. Embrace the art of pickling and start your culinary adventure today!
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Ingredients
  

4 medium cucumbers, thinly sliced

1 cup white vinegar

1 cup water

¾ cup granulated sugar

2 teaspoons kosher salt

1 teaspoon mustard seeds

1 teaspoon dill seeds

½ teaspoon black peppercorns

½ teaspoon crushed red pepper flakes (optional, for heat)

3 garlic cloves, peeled and smashed

1 small onion, sliced thin (optional)

Fresh dill sprigs, for garnish

Instructions
 

Prepare the Cucumbers: Start by washing the cucumbers thoroughly. Slice them thinly (about 1/4 inch thick) using a sharp knife or a mandoline for even thickness.

    Mix the Brine: In a bowl, combine the white vinegar, water, granulated sugar, kosher salt, mustard seeds, dill seeds, black peppercorns, and crushed red pepper flakes (if using). Stir until the sugar and salt are fully dissolved.

      Layer the Ingredients: In your crockpot, layer the cucumber slices, smashed garlic cloves, and sliced onion (if using). Pour the prepared brine over the layers, ensuring the cucumbers are submerged as much as possible.

        Cook: Cover the crockpot with the lid and set it on low. Allow the cucumbers to pickle for 4-6 hours. This slow cooking process allows the flavors to meld beautifully while retaining a satisfying crunch in the cucumbers.

          Cool and Store: Once finished, let the pickled cucumber chips cool at room temperature. Transfer the pickled cucumbers and brine to a glass jar or container and refrigerate. Allow them to marinate for at least 24 hours for the best flavor, though they can be enjoyed after just a few hours if you're eager!

            Serve: Serve the pickled cucumber chips as a zesty side dish, a crunchy topping on sandwiches, or as a refreshing snack on their own. Garnish with fresh dill sprigs for a pop of color.

              Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: Approximately 4-6 servings