Pickle Powder (Recipe)

As you may know, I recently recovered some 12,000 recipes I collected over the years. Well, naturally, I've been browsing through them.

Here's one I thought y'all might get a kick out of. You could try jalepenos, too.

Pickle Powder

Kate and Matt Jennings, of Boston's Townsman restaurant, add pucker to popcorn, pâté, and bloody marys by dusting them with dried pickle powder.

Ingredients
12 oz whole kosher dill pickles

Set a dehydrator to 153°F. Using a mandoline, slice pickles lengthwise, 1/8 inch thick; arrange slices in single layers on dehydrator sheets. Dehydrate until pickles are completely dry and crisp, about 3 1/2 hours. Let pickles cool; grind into a powder using a spice grinder. Store in an airtight container up to 2 months.

Source: Saveur #171, Jan 2015