Texas Pickles Recipes

Steps:

• Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
• During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.

Steps:

• Heat oil in a deep fryer or large deep pan until oil sizzles when water drop is placed on top.
• Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.
• Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.
• Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chops are well-coated with the flour.
• Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips. Carefully place the pickle chips in the hot oil. Cook for 3 to 4 minutes, or until the pickles float to the surface.
• Remove from oil and place on a plate lined with paper towels to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.