Homemade Pickle Chips
In a small saucepan, boil 1 1/4 cups water with the vinegar, salt, sugar and bay leaf.
Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid on top; cover and refrigerate overnight or for up to 2 weeks.
Fried Pickle Chips with Ranch Dipper
In a large skillet, heat a shallow layer of EVOO over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.
Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve with the fried pickle chips.