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Before you jump to Dill Pickle Chips recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to lead a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making a couple of small changes can positively impact everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably purchase many items out of habit. For instance, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One healthy option that can give you a great start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating regimen.
All in all, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to dill pickle chips recipe. To make dill pickle chips you only need 5 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Dill Pickle Chips:
- You need 3.5 lbs pickling cucumbers, sliced 1/4"
- Get Sea salt
- You need 2 c water
- Take 1 c vinegar
- Provide 1/4 c Ball Kosher Dill Pickle Mix
Steps to make Dill Pickle Chips:
- Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.
- Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.
- Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.
- Divide into jars and store in refrigerator. Ready to eat after 24 hours, reaches optimal flavor after 3 weeks. Keeps in refrigerator for 3 months.
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