Shadowsfrieddillpickles Recipes

Steps:

• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Steps:

• Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
• Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
• Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
• Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
• Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
• Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
• Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
• Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.

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.

Steps:

• Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

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

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.

Steps:

• Mix the flour, salt, cayenne and pepper in a bowl.
• Lightly whip the egg in a separate bowl.
• Add the milk to the egg.
• Heat the oil (about 2 inches) to 325.
• Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour.
• Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes), turning once.
• Drain on paper towels.
• Serve warm.

Steps:

• Press pickle slices between paper towels to remove excess moisture.
• Set Aside.
• Combine milk and next 4 ingredients; stir well.
• Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
• Dip pickle slices in milk mixture; dredge in flour mixture.
• Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
• Fry pickles, in batches, for 5 minutes or until golden.
• Drain on paper towels.
• Serve warm with dressing.

Steps:

• Cut dill pickles in slices as thick as a silver dollar.
• Mix together the remaining ingredients except the oil to form a batter.
• Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.

Steps:

• Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
• Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

Steps:

• Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
• Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
• Bring a large pot or canner of water to a boil.
• In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
• Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm 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.