Best Crispy Dill Pickles Recipes

SNACK ESSENTIALS: PAN-FRIED CRISPY DILL PICKLES

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

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.

CRISPY DILL PICKLES RECIPE - (4.4/5)

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.