I Love Pickles Fried Dill Pickles Recipes

DEEP FRIED DILL PICKLES

Steps:

• In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
• In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
• Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
• Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

FRIED DILL PICKLES

Steps:

• Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

FRIED DILL PICKLES

Steps:

• Drain pickles, reserving 2/3 cup pickle juice.
• Press pickles between paper towels.
• Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
• Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
• Dip pickles in egg mixture then in flour mixture.
• Fry coated pickles in 375F oil until golden brown.
• Drain on paper towels.

FRIED DILL PICKLES

Steps:

• Mix the buttermilk and eggs together in one bowl, and the flour, salt, and pepper in another.
• Heat 2 to 3 inches of oil in a Dutch oven until it reaches 325 to 350 degrees on a deep-fry thermometer.
• Line a baking sheet with a brown paper bag or paper towels.
• Dip the pickle slices in the buttermilk mixture and then into the seasoned flour. Using tongs, drop the coated pickles, one by one, into the hot oil; fry about 2 pickles worth of slices in each batch. Be sure to regulate the heat so that the oil stays between 325 and 350 degrees.
• When the pickles are a light golden color (this should take 7 to 9 minutes), remove them with tongs or a slotted spoon and drain them on the prepared baking sheet. Repeat with the remaining pickles.
• Sprinkle a little salt on them (remember, pickles are pretty salty) and serve as you would French fries.

FRIED DILL PICKLES

Steps:

• In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
• Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
• Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

FRIED DILL PICKLES

Steps:

• In a bowl, whisk together the buttermilk and egg till well blended.
• In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
• Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.

QUICK REFRIGERATOR DILL PICKLES

Steps:

• Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
• In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
• Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.