PICKLE JAM RECIPE RECIPES

There's only one thing better than fried pickles and that's fried pickles dipped in our Roundhouse-Kick Sauce. So, you thought ranch dressing was the end-all when it came to dippable condiments? Prepare to be amazed at this zesty little number. It calls for mayonnaise, chili sauce, ketchup, vinegar, Sriracha and Worcestershire. Add a dash of smoked paprika, a pinch of salt and dried mustard, and a sprinkling of pepper and you have one tasty sauce perfect for our Fried Pickle Chips. Now, when it came to developing a recipe for the perfect fried pickle, we didn't get too crazy. We kept it classic by first adding dill pickle chips to a batter of buttermilk and black pepper. Then we tossed the in a mixture of ground cornmeal and flour before letting our cast iron skillet fry them to perfection. 

Provided by Southern Living

Categories     Appetizers

Total Time 25 minutes

Yield Serves 6 (serving size: about 6 pickles, about 2 Tbsp. Roundhouse-Kick Sauce)

Number Of Ingredients 16

• Ingredients

You only need four ingredients and 20 minutes of hands-on time to turn yourself into a master pickler. Vinegar combines with sugar and salt to create this basic pickling brine that can be used for any of your seasonal fruits and vegetables. With pickling, you can transform fresh summer produce, such as small cherry tomatoes, cucumber and zucchini spears, okra, and red onions, into lip-smacking sides. Or use them as garnishes to top pulled pork sliders or hotdogs. Prepare your canning containers by sterilizing the jars and lids. Since you will be storing these pickles in the refrigerator, you won't need to bother with a water bath. Wash and cut (if needed) your produce, then pack into your pickling jar. In a medium saucepan, stir together water and the four ingredients, boiling and stirring until the sugar has dissolved. Remove the mixture from the heat and let cool, then pour over the produce into the pickling jar. Seal tightly and refrigerate for up to 2 months. Pickling and freezing are popular methods of preserving seasonal produce so that you can enjoy the tastes of summer all year long. Some vegetables, including corn on the cob and sugar snap peas, can be blanched and frozen whole. Tomatoes can be stewed, then frozen or canned, to be used later in meat sauces, soups and stews, or even Bloody Mary drinks. If you want to freeze blueberries, don't wash them. Instead, lay them out on a baking sheet and pop them in the freezer; once berries are frozen, you can then store them in freezer-safe baggies.

Provided by Southern Living

Categories     kitchen assistant

Total Time 20 minutes

Cook Time 48 hours 0 minutes

Yield 4 cups (1 [32-oz.] mason jar)

Number Of Ingredients 4

• Ingredients