RECIPE FRIED PICKLES RECIPES

Name: Fried Cheesy Pickles
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: Flavorless oil, for deep-frying; 2 cups ranch dressingu00A0; Sriracha, to taste; 12 dill pickle spearsu00A0; 12 slices Havarti cheeseu00A0; 12 egg roll wrappersu00A0

FRIED CHEESY PICKLES RECIPE | MOLLY YEH | FOOD NETWORK

Fried Cheesy Pickles Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories appetizer

Total Time 35 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 6

Ingredients

Flavorless oil, for deep-frying
2 cups ranch dressing
Sriracha, to taste
12 dill pickle spears
12 slices Havarti cheese
12 egg roll wrappers

Steps:

Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

QUICK PICKLES RECIPE | RACHAEL RAY | FOOD NETWORK

Quick Pickles Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

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