Kate and Matt Jennings, of Boston’s forthcoming Townsman restaurant, add pucker to popcorn, pâté, and bloody marys by dusting them with dried pickle powder. This recipe first appeared with the 2015 SAVEUR 100 item Don’t Forget to Dehydrate.
- 12 oz. whole kosher dill pickles
- Set a dehydrator to 153°. Using a mandoline, slice pickles lengthwise, 1⁄8” 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.