It is National Pickle Day! When I was in High School and friend and I discovered fried pickles at a local drive in restaurant. We loved the crunchy coating and the pucker inducing pickle inside. They were served with ketchup but a savory ranch dip is even better. The recipe below instantly takes me back to those carefree days.
For the crunchiest fried pickles drain the pickles and pat dry before coating with the batter. Use a candy thermometer to make sure the oil is at 375 degrees before adding the pickles.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 cup milk
- 3 cups thin dill pickle slices, drained
- Oil for deep-fat frying
- Ranch salad dressing, optional
- In a shallow bowl, combine the flour, salt and pepper. In another
- bowl, beat eggs and milk. Blot pickles with paper towels to remove
- moisture. Coat pickles with flour mixture, then dip in egg mixture;
- coat again with flour mixture.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
- pickles, about 10 at a time, for 3 minutes or until golden brown,
- turning once. Drain on paper towels. Serve warm with ranch dressing
- if desired. Yield: 8 servings.
If you are in the mood to make your own pickles here is an easy recipe for Bread and Butter pickles.
- 4 pounds cucumbers, sliced
- 8 small onions, sliced
- 1/2 cup canning salt
- 5 cups sugar
- 4 cups white vinegar
- 2 tablespoons mustard seed
- 2 teaspoons celery seed
- 1-1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cloves
- In a large container, combine the cucumbers, onions and salt. Cover
- with crushed ice and mix well. Let stand for 3 hours. Drain; rinse
- and drain again.
- In a Dutch oven, combine the sugar, vinegar and seasonings; bring to
- a boil. Add cucumber mixture; return to a boil. Remove from the
- Carefully ladle hot mixture into hot pint jars, leaving 1/2-in.
- headspace. Remove air bubbles, wipe rims and adjust lids. Process
- for 15 minutes in a boiling-water canner. Yield: 7 pints.