Best Cajun Dill Pickles Recipes

Hometown Honey Pickles image

Provided by Food Network

Time 4h20m

Yield 1 quart

Number Of Ingredients 13

4 Kirby cucumbers, cut into spears
1/2 medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white wine vinegar
1 cup apple cider vinegar
1 cup honey
1 tablespoon kosher salt
4 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1/8 teaspoon ground turmeric
Pinch red chile flakes
3 dried bay leaves

Steps:

Add the cucumbers, onion and banana peppers to a clean glass quart jar.
Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.

Fried Pickles with Cajun Aioli image

Provided by Damaris Phillips

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

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:

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.

Cajun Dill Pickles image

Provided by Pat Campbell

Time 30m

Number Of Ingredients 5

1 gal. jar dill pickles, works best when use whole pickles
1 small bottle tabasco sauce, your taste
2 lrge cloves garlic, yours taste
5 lbs sugar
1 tsp favorite cajun seasoning, or to taste

Steps:

1. Drain pickles, slice into chunks. Slice garlic into chunks.
2. Layer pickles, garlic, tabasco and a thick layer of sugar.(maybe 2 1/2 to 3 inches).
3. Repeat layers layers till all pickles are used or jar is full. Let set at room temp. for 5 days. Turn jar each day, upright, upside downb. At end of 5th day you may place in refrigerator. You could save dill juice for another use if desired. If you run out of space in gallon jar, start layering in quart jar.

SWEET HOT CAJUN PICKLES image

Provided by ELAINE PARKER

Time 30m

Number Of Ingredients 3

1 gal dill pickle slices
1 bag(s) about 4 lbs of sugar
1/2 bottle tabasco sauce or to your taste

Steps:

1. DRAIN GALLON JAR OF DILL PICKLE SLICES AND PUT IN LARGE BOWL.
2. PUT WHOLE BAG OF SUGAR INTO THE BOWL WITH THE DRAINED PICKLE SLICES.
3. PUT 1/2 OR MORE BOTTLE OF TABASCO SAUCE INTO THE BOWL WITH THE PICKLE SLICES AND THE SUGAR. STIR UNTIL THE SUGAR IS DISSOLVED.
4. REFRIGERATE. STIR THESE EVERYDAY ONCE OR TWICE A DAY UNTIL A WEEK. THESE WILL BECOME VERY CRISP AND SWEET AND HOT. GREAT ON SANDWICHES OR TO THE SIDE. OR JUST GREAT TO EAT ON THEIR OWN. ENJOY