Go Back

Dill Pickle Powder (Seasoning)

Print Recipe Pin Recipe
Prep Time 5 minutes
Fermentation Time 1 day
Makes 50 ml

Equipment

  • dehydrator
  • mandoline or v-slicer

Ingredients

  • 1 lb. (500g) dill pickles

Instructions
 

  • Slice pickles lengthwise into thin 1/4" (1/2 cm) slices.
  • Place in a single layer onto dehydrator trays. Set temperature to 105°F (40°C) or lower.
  • Dry thoroughly for 12 to 24 hours, until pieces snap and crumble in your hand.
  • Pulverize pieces into a powder using a blender, food processor, or a mortar and pestle.
  • Store powder in an airtight container in a cool place, away from direct light, heat, and moisture. Lasts years if kept in these conditions.