This time of year I’m so anxious to get my hands on the new and fresh produce that sometimes I get ahead of myself. Frequently I still have jars left over from last season that really should be used up, but I’m less inclined to as fresh asparagus, strawberries and tender turnips are much more appealing than slightly soft year old dill pickles.
I found a way of freeing up my jars without the guilt of actually dumping the contents in the compost. Dehydrate! Start by slicing your pickles to about 1/8″ thick, place on the dehydrator racks on a low setting and letting it do its magic (some 5-8 hours later). This will result in dime sized dill pickle pellets.
Why would anyone want dill pickle pellets? Well for starters you can throw them into a spice/coffee grinder (make sure it’s clean of all coffee residue), grind them up, add a little sea salt and you have an excellent popcorn topper! You could also add the ground mixture to salad dressings, ground meat for tacos or even a funky salt rimmer for a casesar!
If you don’t have a dehydrator on hand (which most people don’t), I think putting it on a baking sheet in an oven on the lowest setting c. 200 F. for about 6-8 hours will probably do the trick. I’d be interested to know anyone out there who has tried dehydrating in the oven.