Here’s a pickle you’ll be happy to get yourself into

By Jim Bailey

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My children wanted the same kind of pickle chip that the fast food restaurants carry…. Go figure!

My daughter, especially, loves the sour, salty, tangy thin sliced pickles found at most restaurants and, as a chef, I do know that most of these pickles are identical and come in 5 gallon buckets.

I have recreated what I think is as close to these restaurant pickle slices, and my children agree that I no longer have to order sandwiches out simply for the pickles. See if you don’t agree.

thissourdillpickleslices1 1/2 cups water
1 1/2 cups apple cider vinegar or white vinegar
2 tablespoons pickling salt
2 teaspoons sugar
2 teaspoons garlic powder
2 pounds pickling cukes *
2 teaspoons dill seed
1 tablespoon peppercorns


In a saucepan, add water, vinegar, salt, sugar and garlic powder. Bring to scalding, whisking well, over medium heat. When spices have dissolved, remove fro heat to cool to room temperature.

Slice the cucumbers as thinly as possible, I used a mandolin to mimic the fast food pickles, only because that is what my children wanted.

Place the dill seeds and peppercorns in a large bowl, followed by the sliced cucumbers. Pour the pickling juice over the top. Make sure you have enough to cover.

Keep the pickles submerged in the liquid by placing a couple of  heavy plates inside the bowl. The plates should be large enough to cover the pickles. Place a kitchen towel over the bowl, making sure it doesn’t touch the liquid, and set aside. Let cucumbers sit in the brine for eight to nine days, tasting after seven days to halt the brining process at your preferred taste level.

On a daily basis, skim any foam that may rise. The liquid will become cloudy, but that is what you want. When ready, transfer pickles to jars with lids and there you have it.

*Or 2 pounds of long, thin English cucumbers.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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