eady to use).
FOR PICKLES.
In a heavy pot
g, add the drained Quick Pickles and flour and shake until
onion slices, and slice dill pickles.
Drain pickles, then spread on paper towels to soak up excess moisture. Combine buttermilk and hot sauce. In a separate bowl combine flour and cornmeal. Dip pickles in buttermilk mixture, then dredge in flour mixture, evenly coating. Drop into hot oil in batches, turning until all sides are golden brown and crisp. Drain on paper towels and season with salt. Best served hot.
n 10 seconds).
Pat pickles dry with paper towels. Working
nd cover and refrigerate.
Pickles -- In a large baggie I
lended.
Add half of pickles to flour mixture, tossing to
owl until smooth. Spread the pickles on paper towels and pat
Bring vinegar, sugar and water to boil until syrup.
Cube or slice pickles.
Put back in jar in layers.
One layer of pickles, next garlic clove, another layer of pickles, then garlic until you have them all covered.
Pour on syrup.
Put in refrigerator. Ready to eat in 2 days.
Will keep for some time.
1. Place pickles on paper towel to dry.<
Drain and rinse the sour pickles.
Slice pickles and pour sugar over them.
Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved.
The sugar will make a syrup.
Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
ntil well-coated. Dip the pickles in the egg and bread
econd shallow bowl.
Dip pickles first in egg mixture followed
Preheat oven to 350.
Coat 2 cookie sheets with cooking spray.
Beat two eggs in a bowl.
Put flour into a bowl.
In a shallow baking dish, combine remaining ingredients except pickles.
Drain pickles.
Dredge pickles in flour.
Coat in eggs.
Cover completely with bread crumb mixture.
Put on greased cookie sheet; coat with cooking spray.
Cook thirty minutes at 350 or until crisp and browned.
Heat oil.
Remove any excess liquid from pickles by blotting on paper towel.
Place flour in a plastic ziptop bag and add pickles, shake well to coat.
Beat Egg and 1 Tbsp of water together in a bowl.
Combine Bread Crumbs and Seasoning in a second ziptop bag.
Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
Repeat for all pickles.
Fry until golden brown.
Serve with Ranch Dip.
Drain pickles on paper towel. Then put milk, salt and pepper and flour in a bowl. Dip sliced pickles in flour then into the batter then in the flour. Fry 3 to 5 minutes. Drain on paper towel.
Preheat oil to frying temperature.
Depending on preference, cut pickles lengthwise or crosswise making sure that slices are kept rather thin.
Place pickles in bowl and set aside to let juices drain partially.
Mix batter, cayenne pepper, creole seasoning and beer in large mixing bowl.
Dip pickle slices into batter and fry until golden brown.
Combine dry ingredients.
Drain pickles and pat dry with a towel.
Dip pickles in flour mixture, then buttermilk.
Repeat 1 time.
Fry until brown.
Serve with Ranch dressing.
Mix together ingredients for egg wash, whip, set aside.
Mix ingredients for seasoned dip in shallow dish.
Slice pickles 1/8 inch thickness.
Dip into seasoned egg wash then into seasoned dip.
Place in foil lined pan, bake at 350 for 20minutes.
Enjoy.
pat pickles dry with paper towel.
whisk egg, beer, baking powder, and salt.
add flour, whisk until smooth.
Pour oil 1/2\" deep into large skillet or dutch oven.
Heat over med-high ( until oil reaches about 375 degrees).
Dip pickles into batter, let excess drip off.
Fry 3-4 minutes until golden brown.
serve with spicy ranch.