Best Baked Pickles Recipes

Oven Baked

Provided by PSU Lioness

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

1 (24 ounce) jar pickles, slices
2 eggs
1/3 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon cajun seasoning
1 teaspoon pepper
1 1/2 cups panko breadcrumbs
ranch dressing, and hot sauce for dipping

Steps:

Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour.
Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish.
Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.
Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
Serve with Ranch dressing and a dash of hot sauce.

Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli image

Provided by Damaris Phillips

Categories main-dish

Time 6h40m

Yield 8 to 12 servings

Number Of Ingredients 21

One 10- to 12-pound bone-in fresh ham, at room temp
2 tablespoons unrefined coconut oil, melted
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
One 12-ounce beer, amber or dark
Fried Pickles and Cajun Aioli, for garnish and spreading, recipe follows
8 to 12 sandwich buns, split
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Cajun seasoning
3 green onions, green parts only, sliced
1/2 cup sour cream
3 tablespoons pickle juice
1/2 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
Pinch cayenne pepper
32 dill pickle slices
Canola oil, for frying
Kosher salt

Steps:

Preheat the oven to 350 degrees F.
Trim off any skin and excess fat from the fresh ham, leaving 1/4 inch of fat at most. Place the ham, fat-side up, in a roasting pan.
Combine the coconut oil, garlic, rosemary, thyme and 2 tablespoons each salt and pepper in a bowl. Rub the mixture all over the ham. Bake until the internal temp reaches 160 to 165 degrees F, 5 to 5 1/2 hours (essentially 30 minutes per pound), basting every hour with beer. Let rest for 20 to 30 minutes before carving.
Slather aioli on the bottom and top sides of the buns. Top the bottom buns with sliced ham, fried pickles and a bun top.
For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

Provided by Missy Wimpelberg @MWimpelberg

Number Of Ingredients 7

3 large kosher dill pickles
3 large eggs
3 tablespoon(s) milk
1 cup(s) all purpose flour
1/2 cup(s) bread crumbs
1/4 cup(s) panko bread crumbs
1/2 cup(s) cheddar cheese, finely shredded

Steps:

Preheat the oven to 425 degrees. Slice the pickles into slices 1/4 inch in thickness. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet. Bake @ 425 degrees for 7 - 10 minutes or until desired "crispiness" is reached.

BAKED PICKLES image

Number Of Ingredients 8

Steps:

Directions 1. Preheat oven to 400 degrees. 2. In a medium bowl, combine all dry ingredients and whisk well. Taste the mixture for flavor and adjust seasoning to your preference. 3. Dip pickle slices in water, then coat with dry mixture and place on a baking sheet making sure not to overcrowd. Bake the pickles in batches if necessary. 4. Bake for 8 to 10 minutes and remove when lightly browned. This depends on the style of pickle, so be sure to keep your eye on them.