The Pickle 25 · No. 7 of 25

1. No.7Photo: Wickles

   Sweet and hot

   Wicked Pickle Chips

   From Wickles · Dadeville, Alabama · @wicklespickles

   Vinegar●○○A little heat

   An Alabama family recipe that, in Wickles' own words, was 90 years in the making and kept a secret until 1998. Sweet first, then a little kick.

   The sweet-and-hot chip the South keeps passing around. Put them on a sandwich once and plain dills will feel shy.

   Eat it withPimento cheese sandwichesPulled porkTuna salad

   Order from Wickles ↗More from Wickles ↗

   Chef's quick version

   Sweet-hot pickle chips

   20 min, plus 1 hour salting, then 1 day · makes 1 quart · Salting the slices first keeps them crisp in a sweet brine. Turmeric gives the color, red pepper flakes the kick.

   Save to my recipes

   You need

   • 1½ lb (680 g) Kirby cucumbers, sliced ¼ inch thick
   • ½ small onion, thinly sliced
   • 1 tbsp kosher salt
   • 1 cup (240 ml) apple cider vinegar
   • ½ cup (100 g) sugar
   • 1 tsp mustard seeds
   • ½ tsp celery seeds
   • ½ tsp ground turmeric
   • ½ to 1 tsp red pepper flakes
   • 2 garlic cloves, sliced

   How to make it

   1. Toss the cucumbers and onion with the salt and a handful of ice. Leave 1 hour, then drain and rinse.
   2. Boil the vinegar, sugar, mustard, celery seeds, turmeric, pepper flakes and garlic until the sugar dissolves.
   3. Pack the slices into a jar and pour the hot brine over them.
   4. Cool, close and refrigerate. Ready the next day; keeps 3 weeks.

   Chef's own quick version, in our words. It isn't Wickles's recipe: for the real thing, order the jar.

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Wickles didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.