Best Dill Pickle Poppers Recipes

Dill Pickle Poppers image

Provided by CrystalB

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups dill pickles, sliced into thin coins
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapenos, seeded and finely chopped
1/2 teaspoon lemon juice or 1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Drain pickles well and blot with paper towel.
Combine flour, salt and pepper.
In separate bowl beat eggs and milk.
Coat pickles first with flour mixture, dip into egg mixture and then again into the flour mixture.
Deep fry pickles in hot oil for 3 minutes or until golden brown, turning once.
For mayonnaise, combine all ingredients and refrigerate until ready to serve. This mayo is also great on burgers and sandwiches.

Nutrition Facts : Calories 413.4, Fat 13.5, SaturatedFat 4.9, Cholesterol 124.4, Sodium 1916.7, Carbohydrate 59.9, Fiber 3.2, Sugar 5.3, Protein 13

Dill Pickle Popcorn image

Provided by Trisha Yearwood

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 cups prepared popcorn
Nonstick olive oil spray, for the popcorn
2 teaspoons dried dill
1 teaspoon garlic powder
1 1/2 cups crushed sour cream and onion potato chips

Steps:

Add the popcorn to a baking sheet and spray with nonstick spray. Transfer the popcorn to a large mixing bowl, add the dill and garlic powder and toss. Add the potato chips and toss to combine. Serve immediately.

Dill Pickles image

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.