Best Crispy Dill Pickles Recipes

SNACK ESSENTIALS: PAN-FRIED CRISPY DILL PICKLES

Snack Essentials: Pan-Fried Crispy Dill Pickles image

I threw these together last night as a movie snack. I love deep-fried breaded pickles, but I did not want to go to the bother of all that mess. So, I came up with this idea. Thinly sliced dill pickles; not breaded, but tossed in some flour, breadcrumbs, and a few spices. Yummy stuff, and easy/peasy to assemble. Ate them downstairs, while watching the movie, Silver Bullet. So, you ready... Let's get into the kitchen

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
dill pickle slices
THE COATING
1/4 cup(s) flour, all-purpose variety
1/4 cup(s) breadcrumbs, plain variety, fine grind
SPICE IDEAS
paprika, sweet, hot, or smoked
garlic powder
salt, kosher variety
white pepper, fine grind
ground cumin
cayenne pepper
whatever you want
ADDITIONAL ITEMS
grapeseed oil, or another non-flavored oil, for pan frying

Steps:

PREP/PREPARE
You could probably make these with just about any kind of pickle; however, for me good tangy dill pickles are the best. And, if you do not make your own, some of the best store-bought ones are Bubbies... Full Stop.
To me, this is a throw together recipe. You do not need to use 1/4 cup of flour and 1/4 cup of breadcrumbs... just make sure you have an equal amount of each. As for the spices... It is a pinch of this, and a dash of that. What spices do you like? Well, chuck 'em in the bowl.
Gather your ingredients (mise en place).
Thinly slice your pickles into rounds, almost 1/4 inch (0.6cm) thick.
These are not the thick sliced pickles that you use when you bread and deep fry them. These are thin, and the coating is light. I tried thinner, but you could not taste the pickle; thicker, and they came out soggy... And nobody likes a soggy pickle.
Add the flour, breadcrumbs, and spices to a bowl, and chuck in the pickle slices.
Toss until thoroughly coated and let rest for about 5 minutes.
While the pickles are resting pour about 1/8 (0.31cm) of oil into a skillet over medium heat. Just enough to completely cover the bottom of the pan.
You will know the oil is ready, when you toss in a few breadcrumbs, and they begin to sizzle.
Knock off any excess coating, then add the pickles in a single layer.
Cook 1 - 2 minutes, then flip and cook an additional minute.
Drain on paper towels.
PLATE/PRESENT
Serve by themselves or with a dipping sauce; like ranch dressing or BBQ sauce. Enjoy.
Keep the faith, and keep cooking.

GREAT , CRISPY, DILL PICKLES, READY TO EAT IN 2 DAYS

Great , Crispy, Dill Pickles, Ready to Eat in 2 Days image

Make and share this Great , Crispy, Dill Pickles, Ready to Eat in 2 Days recipe from Food.com.

Provided by RobertRLB

Categories < 60 Mins

Time 1h

Yield 10 Qts

Number Of Ingredients 7

Ingredients

10 lbs pickles, scrubed
1 bunch fresh dill
1/2 cup mustard seeds
30 peppercorns
15 fresh garlic cloves
25 tablespoons pickling salt
1 cup vinegar

Steps:

Bring to boil 4 to 5 quarts water.
add 2 1/2 TLB pickling salt per quart.
and 1 cup vinager.
let cool.
In clean quart jars add
1 tsp muster seed.
3 peppercorns.
1-2 cloves garlic sliced or choped.
1-2 spigs dill.
Quarter the pickles and fill jars.
Pour water mixture to top of jars and place in refrig.
Ready to eat in two days.
Will keep up to 2 months in refrig.
very crispy.

Nutrition Facts : Calories 134.7, Fat 3.5, SaturatedFat 0.3, Sodium 23263.1, Carbohydrate 23.3, Fiber 6.9, Sugar 16.6, Protein 5.3

CRISPY DILL PICKLES RECIPE - (4.4/5)

CRISPY DILL PICKLES Recipe - (4.4/5) image

Provided by JoyceW-2

Number Of Ingredients 8

Ingredients

BRINE:
16 4 inch long cucumbers, or 12 large cucumbers that can be chunk cut or spear cut.
12 large garlic cloves, peeled (can substitute minced garlic)
4 heads fresh dill (can substitute dry dill, see bottle for correct measurement to use)
2 hot red peppers or 1 teaspoon hot red pepper flakes
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup pickling salt

Steps:

Prepare canning jars and lids (wash, then sterilize) Chill the cucumbers in a refrigerator overnight if possible. Remove when you are ready to begin cold packing the cucumbers in the jars. Wash the cucumbers to remove any debris or garden soil. Leave the small ones whole: with larger cucumbers, cut in chunks, spears, or slices. Pack the chilled cucumbers into 4 sterilized pint jars. To each pint, add 3 whole, peeled cloves of garlic, 1 head dill, and red pepper. Make the brine; Mix the vinegar, water, and pickling salt in a large saucepan and heat to the boiling point. Pour hot brine over the cucumbers in the jars. Seal and place in a boiling water bath for 5 minutes, marking the time as soon as you put the jars in. If you leave the jars in the boiling water bath longer, they will get soft. Store the processed pickles for several weeks before using.