HOW TO MAKE PICKLES RECIPES
BEST FRIED PICKLES RECIPE - HOW TO MAKE FRIED PICKLES
These fried pickles are the ultimate party food or super bowl snack. The crunchy breading and tangy dill pickle flavor is a total crowd-pleaser.
Provided by THEPIONEERWOMAN.COM
Categories appetizers fried side dish snack
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine. Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
FIRE-AND-ICE PICKLES RECIPE: HOW TO MAKE IT
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 pints.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
Nutrition Facts : Calories 134 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 34g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they’re ready. They keep a month in the refrigerator.
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Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
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- Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
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