Fire & Forest Pickle Chips
These aren’t your everyday pickle chips. Fire & Forest Pickle Chips bring together crisp cucumbers, smoky maple warmth, and the unexpected flavors of the boreal forest.
Fire & Forest Pickle Chips
USA-English
Rated 5.0 stars by 1 users
Category
Side Dish, Snack
Cuisine
American
Author:
USA-English
Prep Time
15 minutes
Cook Time
5 minutes
Calories
245
These aren’t your everyday pickle chips. Fire & Forest Pickle Chips bring together crisp cucumbers, smoky maple warmth, and the unexpected flavors of the boreal forest. Tomahawk Warriors Blend gives the brine its signature combination of maple sweetness, smoke, and gentle heat, while Boreal Pepper Blend adds layers of wild pepper, tangy sumac, and aromatic white cedar. The result is bright, smoky, slightly sweet, and just fiery enough to keep you reaching back into the jar.
Serve them alongside burgers and sandwiches, pile them onto pulled pork or grilled sausages, add them to a charcuterie board, or eat them straight from the refrigerator. Because they’re quick refrigerator pickles, there’s no canning required; just a handful of ingredients and a little patience while the flavors come together. It’s a simple pickle transformed by two distinctly Indigenous-inspired blends: a little fire, a little forest, and a whole lot of flavor.
Ingredients
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3 large Pickling cucumbers (or 2 cups thick-cut pickle chips)
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1 cup Apple cider vinegar
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½ cup water
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1 tbsp kosher salt
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1 tbsp sugar
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1.5 tsp Tomahawk Warriors Blend (brings maple sweetness, smoke, and gentle ghost pepper warmth)
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2 smashed garlic cloves
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1 tsp Boreal Pepper Blend brings cracked wild pepper, Sumac, and white cedar)
Equipment
Mason Jars
Pot and ladel
Directions
Slice the Cucumbers: Cut the cucumbers into uniform chips about ¼-inch thick. Pack them tightly into a clean 16-oz glass mason jar along with the smashed garlic cloves.
Make the Brine: In a saucepan, combine the white vinegar, water, kosher salt, and sugar.
Spice the Brine: Stir in the Tomahawk Warriors Blend and half of the Boreal Pepper Blend. Place the pan over medium heat and bring it to a gentle simmer just until the sugar and salt completely dissolve.
Pour and Infuse: Carefully pour the hot brine over the cucumber chips in the jar, making sure the slices are fully submerged. Sprinkle the remaining Boreal Pepper Blend right over the top for a bright, aromatic finish.
Cool and Store: Let the jar cool uncovered on the counter to room temperature (about 30–45 minutes). Secure the lid tightly and place it in the refrigerator.
Recipe Note
Give them time: The pickle chips are good after a few hours, but the flavor gets much better after an overnight rest in the refrigerator.
Keep the crunch: Slice the cucumbers about ¼-inch thick. Thinner slices pickle faster but will soften more quickly.
Adjust the heat: For a gentler pickle, reduce the Tomahawk Warriors Blend slightly. For more smoky heat, add an extra ½ teaspoon to the brine.
Don't skip the finishing spice: Adding some of the Boreal Pepper Blend after the hot brine is poured helps preserve its brighter sumac, wild pepper, and white cedar notes.
Try different vinegars: White vinegar gives you a classic sharp pickle. Apple cider vinegar creates a slightly softer, fruitier flavor. You can also use a 50/50 combination.
Make them a little sweeter: If you prefer a bread-and-butter-style pickle, increase the sugar. The maple notes in the Tomahawk Blend work especially well with a slightly sweeter brine.
Make them your own: Try adding sliced red onion, fresh dill, mustard seed, or a few thin jalapeño slices to the jar.
Beyond cucumbers: The same brine would be excellent with red onions, radishes, carrots, green beans, or a combination of vegetables.
Serving idea: Use them on burgers, pulled pork, smoked brisket, grilled sausages, sandwiches, or charcuterie boards—or eat them straight from the jar.
Refrigerator pickles only: These are intended as quick refrigerator pickles, not a shelf-stable canning recipe. Keep them refrigerated.
Nutrition
Nutrition
- per serving
- Calories
- 245
- Carbs
- 41 grams
- 14%
- Protein
- 7 grams
- 14%
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