Pickle Brine
Pickle brine put to work — fried pickles, dill pickle soup, pickle coleslaw, pasta salad, and pickle saltines for weeknights and potluck nights.
★ snack
snackBest fried pickles
Pickle lover? 🙋🏼♀️ I crave fried pickles all the time. This recipe will give you the perfect crunch and breading that ever belonged on a pickle, while allowing the pickle inside to keep its texture and flavor.
Jessie EvelynIngredients
- 2 large Egg
- 1/2 cup Heavy cream
- Sliced pickles
- 1/4 cup Pickle juice
- 1 tsp Smoked paprika
- 1 tsp Chili Powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 cup Seasoned bread crumbs
- 1 cup Original bread crumbs
- 4 tbsp Flour
- 2 tbsp Corn startch
- to taste Salt and pepper
- 2 cups Vegetable oil
Instructions
- 1The hardest part of this recipe is setting up your breading station. If you follow these steps I promise you’ll be impressed with yourself. Get a bowl and three plates. In the bowl wisk up your eggs, heavy cream, and pickle juice. On one plate put your flour and corn starch. On another put your seasoned bread crumbs, and on the last your original bread crumbs.
- 2Season each plate and bowl with your seasonings. You want your flavor to be in each layer.
- 3Use any type of pickle you like. I chose to use dill pickle chips. Lay them out flat and pat them dry with a paper towel.
- 4Dip your pickle in your egg mixture, then flour mix, then back into the egg, then the season bread crumbs, then egg, then original bread crumbs. This step will take the most time I pat my bread crumbs onto the pickle to get the best stick.
- 5In a shallow frying pan heat up your vegetable oil. I know my oil is ready by putting the tip of a wooden chop stick and see bubbles.
- 6Place about 5 breaded pickles in at a time, you don’t want to over crowd your pan. It will cause the oil to over heat and will burn your pickles. Flip your pickles every 30 seconds to 1 minute. They cook quick. Once they are golden brown all around take them out, salt and pepper to taste.
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Open in Pepper →That Jar Of Brine Is Worth Keeping
Most of us pour the last of the pickle juice down the drain, and that's a shame. It's salty, tangy, and full of dill, and it can wake up a bowl of soup, a pan of crackers, or a plain scoop of mayonnaise faster than anything else in the fridge door.
Cooks on Pepper reach for these when they need a snack for the game, a side for the potluck table, or one more thing to do with the half-empty jar that's been sitting there for two weeks.
Every recipe here leans on pickles or their brine, from Best fried pickles and Dill Pickle Soup to Dill Pickle Coleslaw, Dill Pickle Pasta Salad, Baked Dill Pickle Pretzels, and Dill Pickle Bacon Roll ups. There are also Easy homemade Dill Pickles and Spicy Crunchy Dill Pickles if you want to start from cucumbers.
Quick Tips
- 1
Pat the pickles dry
Blot pickle slices between paper towels for a minute before breading. Wet pickles steam instead of crisping and the coating slides right off in the oil.
- 2
Salt at the very end
Brine, pickles, and ranch seasoning all bring plenty of salt. Taste soups and dressings after mixing, then add a pinch only if it needs it.
- 3
Chill salads two hours
Pasta salad and coleslaw taste flat right after mixing. Give them at least 2 hours in the fridge so the dill and vinegar soak into the noodles or cabbage.
- 4
Keep frying oil at 350
Use a thermometer and fry in small batches so the oil stays near 350°F. Crowding the pot drops the temperature and gives you soggy breading.
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