Pickle powder

If you are a fan of pickles and would like to enjoy their flavors, this pickle powder recipe is totally dedicated to you. A perfect add ons for your chips and tortillas. 

Make your party or family food more entertaining with this simple and straightforward dry dill pickle powder.

Super easy to make with a food dehydrator or with an oven. Perfect to store in the kitchen cabinets at room temperature without worrying about refrigerating your favorite pickles.

This pickle powder is so easy to make, and instantly boosts up the flavors of the dishes, and serves as a quick enhancer. Sprinkle over salads, dips, or cocktails and enjoy the makeover. Pat yourself for the wonderful concept that you have tried.

Literally, you can make pickle powder with any pickle you like, dill pickles, sweet pickles, jalapeno pickles, or any other you prefer.

Why this pickle powder recipe?

• Involves fewer processes and procedures.
• Excellent to store at room temperature.
• The taste and the flavor are exactly the same as your regular pickles.
• Super handy and convenient.
• It tastes fabulous on meat, snacks, salads, and burgers.
• If you are like me, who loves pickles and their flavors, you would relish this recipe for sure.

How to make pickle powder?

You may use your dehydrator or you may use the oven. The dehydrates provide the best results and the oven version is also equally good that needs your supervision.

A dehydrator is the most convenient, but it's tied up with initial investment and a place to store up. If you have the dehydrator already, hurray. If not, let's make it over a simple kitchen oven.

With the dehydrator

Drain the pickles from its brine, using a colander. Allow it in the colander for about 30 minutes to remove excess liquid.

Slice them into ¼ inch thickness-if the pickles are large.

Arrange them in the dehydrator, and set the temperature at 135 degrees Fahrenheit and allow it to get dry for 6 hours. 

The cooking time depends on the thickness of the pickle, keep an eye on the final hours of cooking. And take out once they reached a crispy, moisture-free texture.

Allow them to cool to reach room temperature. 

Add it to a spice jar, and blend it until it becomes a smooth texture.

Save it in a glass container to use later.

With oven

If the dill pickles are whole and cut lengthwise, slice the pickles evenly to ¼ inch thickness.

Using a colander drain the brine. Set the colander over a bowl for half an hour to remove excess brine.

Preheat the oven to 175 degrees Fahrenheit. 

Line the baking tray, I would strongly line the baking tray with parchment paper. This avoids the pickles sticking to the tray. 

Arrange the pickles in a single layer and without crowding. 

Let them get dry completely for about three hours. Do check in the final hours of cooking as the time varies with the pickled vegetable’s size and thickness.

Increase the cooking time, if the pickles are moist.

Allow them to reach room temperature, and grind them to a fine powder using a spice jar.

Save in airtight containers for future use.

How to store?

In pantry. It's ideal to store in the pantry at room temperature for about 4 weeks.

In the refrigerator. To retain its fresh flavors and to increase the lifetime, you may refrigerate to use upto 4 months.

How to use?

Cocktails. A spectacular pairing that enhances the tastes instinctively. Stir in and feel the enlightenment that brings in.

Sprinkle. Sprinkle over grilled or barbequed meat for instant makeover. Or make your own pickle powder seasoning by mixing with other seasoning ingredients.

Marinade. Add in along with your regular marinades or dry rubs.

Dips. Mix in with mayo for a quick dip to serve with chips or tortillas.