Pickle Recipes - Fried Dill Pickles

You can use pickle spears or pickle slices for frying dill pickles.

Here is a quick and easy recipe:

1 egg
2 Tablespoons buttermilk

Beat the egg and the buttermilk together, throw in your pickles. Set these aside for a minute.

1 cup flour
1/4 cup cornstarch
1 teaspon baking powder
picnch of salt

Mix all that together. Toss your egg-coated pickles in the flour mixture until they are evenly coated with flour. Then drop them into hot oil (375 degrees) and fry until golden brown (about 2 minutes).

If you are feeling adventurous add 1/2 teaspon chile powder (or more if you like) to your flour mixture. You can also try garlic powder, onion powder or ground mustard (or all of them) to give your fried pickles a unique flavor.

Pickle Recipes - Lunch Spears

1 1/4 Pounds 3" cucumbers cut into spears
3 tablespoons plus 2 teaspoons pickling salt
1 quart plus 3/4 cups water
1 garlic clove, peeled
1 small onion, peeled
1 dill head
2 grape leaves
3/4 cup cider vinegar
1/4 cup sugar
1 teaspoon pickling spice

Put the spears into a bowl or crock. Dissolve 3 tablespoons salt in 1 quart of water and pour it over the cucumbers. Weight the crock with a heavy plate. Let stand for 8 to 12 hours.
Drain and rinse the cucumbers and drain them again.
Pack the cucumbers, garlic, onion and dill head into a 1 quart jar. Add the grape leaves.
In a non-reactive pan boil the 3/4 cup of water, 2 teaspoons salt, vinegar, sugar and spices. Pour the hot liquid over the cucumbers. Cap the jar tightly.
Store the jar in the refrigerator for 1 week before eating.