Seems like it would work particularly well with a sweet pickle, concentrating the vinegar and salt flavors is going to make them really strong, sweetness would help balance it out a bit.
I'd even consider making a custom batch with a lighter seasoning (like summer style fridge cucumbers), so it's more like cucumber chips with vinegar and salt.
No, it's pretty awful. I love pickles and one of the first things I did when I got a dehydrator was dry out some dill and then bread and butter chips. Made my whole house smell like vinegar and the by product was entirely, but not unpredictably, way too salty and the texture was of an old, dried out gummy bear. Inedible.
Tried to salvage it by powdering it and the seasoning was just a vinegar salt and a sweet vinegar salt. It was fun culinary experiment and now I know, but there's a reason this type of thing isn't popular.
Because it's pretty awful. I love pickles and one of the first things I did when I got a dehydrator was dry out some dill and then bread and butter chips. Made my whole house smell like vinegar and the by product was entirely, but not unpredictably, way too salty and the texture was of an old, dried out gummy bear. Inedible.
Tried to salvage it by powdering it and the seasoning was just a vinegar salt and a sweet vinegar salt. It was fun culinary experiment and now I know, but there's a reason this type of thing isn't popular.
Yknow it's weird. I love other pickled things. Hell, pickled onions are my favorite form of onions, and I love onion in general. But pickles? Disgusting. Can't stand them. The absolute worst.
my guess is that drying something, much like pickling something, is used as a method of preserving the given food. as a pickle is already preserved, you wouldn’t need to dehydrate it.
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