I get up to some frightful things in the kitchen. The kitchen is a creative outlet for me (one of many) and I spend a fair amount of time in one (I also work in the catering field) on a day to day basis. But my kitchen at home is by far my favorite kitchen to spend time in. It is a place where I can try outrageously strange or optimally normal experiments with food, canning and preserving (from pickling to dehydrating), baking, bath and beauty products, mixing herbal teas and more.
I have more than a few experiments to share but a recent experiment turned out better than hoped for. I had and still have a regular amount of veg rolling in from the garden and I try to do a bit of preserving before giving away the surplus. Normal stuff like Chutneys, Bread and Butter pickles, Green Tomato Salsa Verde, spiced pears as well as pear wine, green tomato wine vinegar and more.
I purchased an inexpensive dehydrator a couple years ago and it has turned out to be a favorite kitchen gadgets (although I may have to invest in another inexpensive model to replace this one soon, it is sounding more and more rebellious in its assigned tasks).
My most recent shenanigan is pictured here. They are bread and butter pickles made from cucumber and zucchini (courgette) dehydrated into chips (crisps). Bread and butter pickles are sweet and tangy and these dried ones are no different except perhaps they are a little more crunchy to start. Soon after you have crunched on them they become chewy delights to the taste buds.
The best part of making them is once you have made the pickles and they are ready to can you leave them overnight in the pickling solution, drain them well and place them directly on the drying racks. They take a good twelve to sixteen hours to thoroughly dry in the dehydrator but are a worthy snack for the time invested.
I do plan to try drying some store bought sandwich dill slices to see how they taste but for now, I have a few more batches to make before my garden runs completely dry with the end of season.