Best Uncle Bubbas Fried Dill Pickles Recipes

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FRIED DILL PICKLES



Fried Dill Pickles image

This is the only way I will eat pickles! These tasty litle morsels are said to have originated at The Hollywood Cafe in Tunica, Mississippi. This recipe is from "The Glory of Southern Cooking" by James Villas.

Provided by mailbelle

Categories     Lunch/Snacks

Time 30m

Yield 24 pickle chips (approximately)

Number Of Ingredients 7

1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil (for deep frying)
4 large crisp dill pickles, cut widthwise into 3/4-inch chips

Steps:

  • In a bowl, whisk together the buttermilk and egg till well blended.
  • In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
  • Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.

Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 9.2, Sodium 365.8, Carbohydrate 5.5, Fiber 0.4, Sugar 1.3, Protein 1.3

ELVIS'S FRIED DILL PICKLES



Elvis's Fried Dill Pickles image

Make and share this Elvis's Fried Dill Pickles recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

8 dill pickles
1/2 cup flour
1 1/4 tablespoons black pepper
1/4 cup beer
1/2 teaspoon salt
1 1/4 tablespoons paprika
2 teaspoons garlic salt
1 1/4 tablespoons cayenne pepper
3 dashes hot pepper sauce
oil (for deep frying)

Steps:

  • Cut dill pickles in slices as thick as a silver dollar.
  • Mix together the remaining ingredients except the oil to form a batter.
  • Dip the pickle slices in the batter and quickly fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes.

Nutrition Facts : Calories 51.6, Fat 0.5, SaturatedFat 0.1, Sodium 983.1, Carbohydrate 10.6, Fiber 1.9, Sugar 2.5, Protein 1.6

EASY DILL PICKLES



Easy Dill Pickles image

When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

Provided by kimbearly

Categories     Vegetable

Time 12h30m

Yield 12 Pints, 12 serving(s)

Number Of Ingredients 6

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

Steps:

  • Wash the cucumbers and remove any stems.
  • Cover with cold water and refrigerate overnight or for several hours.
  • Pack the cucumbers into pint jars as tightly as possible.
  • Poke in 2 springs of dill.
  • Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
  • Boil for 2 minutes.
  • Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
  • Pour the hot brine into the jars and seal.

Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8

FRIED DILL PICKLES



Fried Dill Pickles image

Make and share this Fried Dill Pickles recipe from Food.com.

Provided by Gloria 15x

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 pint dill pickle, sliced and undrained
1 large egg, beaten
1 tablespoon all-purpose flour, plus
1 1/2 cups all-purpose flour
1/2 teaspoon ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
hot sauce
vegetable oil (for frying)

Steps:

  • Drain pickles, reserving 2/3 cup pickle juice.
  • Press pickles between paper towels.
  • Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
  • Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
  • Dip pickles in egg mixture then in flour mixture.
  • Fry coated pickles in 375F oil until golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 209.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 823.7, Carbohydrate 40.2, Fiber 2.5, Sugar 1.3, Protein 7.3

UNCLE BILL'S DILL PICKLES



Uncle Bill's Dill Pickles image

I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.

Provided by William Uncle Bill

Categories     Peppers

Time 16h10m

Yield 4 quarts

Number Of Ingredients 10

8 lbs young fresh dill cucumbers
8 large dill weed, heads and stems
5 large carrots, peeled and sliced into wedges
20 garlic cloves
4 medium jalapeno peppers (optional)
12 pieces horseradish root
3 1/2 cups water
1 1/2 cups white vinegar
4 tablespoons pickling salt or 4 tablespoons coarse salt
1/2 cup brown sugar, lightly packed

Steps:

  • PREPARATION OF DILL CUKES THE NIGHT BEFORE.
  • Remove blossom ends and stems and discard.
  • Place dill cukes into a large tub or a clean laundry tub.
  • Cover with cold water.
  • Add 2 bags of ice cubes or 1 block of ice.
  • Let chill overnight.
  • BRINE.
  • In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
  • Boil for 2 minutes.
  • Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
  • Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
  • Wash and drain dill cukes.
  • Place 1 dill head and stem in the bottom of each jar.
  • Stuff the jars with cukes, vertically.
  • Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
  • Stuff one Jalapeno pepper into each jar.
  • Place another dill head and stem on top of the cukes in each jar.
  • Fill jars with hot brine to within 1/2" of top of jars.
  • Make sure that none of the dill head is touching the top of the jar.
  • Push the dill heads down if necessary.
  • Wipe tops of jars clean.
  • Prepare canning lids according to manufacturers instructions.
  • Place lids on jars and screw on screw tops finger tight only.
  • Prepare a canner and bring water to a boil.
  • Place jars in rack with lids up and immerse in the boiling water.
  • Boil or process for 10 minutes.
  • Remove jars onto a dish towel and cover with another dish towel to cool.
  • Jars are sealed when the lids pop and are concave (curved down).
  • Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
  • When cooled and sealed, label jars and store in a cool, dark place.
  • Allow 4 to 5 weeks for flavors to develop before using.
  • This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
  • Dill cukes should be 4" to 5" long and as fresh as possible.

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