Fried Dill Pickles Recipe

Fried Dill Pickles Recipe
A great dill pickle recipe to try!
INGREDIENTS

* 1 egg, beaten
* 1 cup milk
* 1 tablespoon all-purpose flour
* 1 tablespoon Worcestershire sauce
* 3/4 teaspoon salt
* 3/4 teaspoon ground black pepper
* 3 1/2 cups all-purpose flour
* 1 (32 ounce) jar sliced dill pickles, drained
* 1 quart vegetable oil for deep-frying

INSTRUCTIONS
1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
The dill pickle recipe fried is ready !

dill-pickle-recipe.

Deep Fried Dill Pickles Recipe

Deep Fried Dill Pickles Recipe
A great dill pickle recipe...try this !
INGREDIENTS

* 2 eggs
* 1 cup buttermilk
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon vinegar-based hot pepper sauce
* 3/4 teaspoon cayenne pepper
* 1/4 teaspoon seasoning salt
* 1/4 teaspoon garlic powder
* 1 cup cornmeal
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 3/4 teaspoon ground black pepper
* 1 (32 ounce) jar dill pickle slices
* 1 cup vegetable oil for deep frying
* salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained dill pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste. The dill pickle recipe is ready...

Fried-dill-pickles-recipe

Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

INGREDIENTS

* 5 pounds small pickling cucumbers
* 4 quarts water
* 3/4 cup kosher salt
* 1 bunch fresh dill stalks
* 2 bulbs garlic, cloves separated and peeled
* 1 tablespoon whole black peppercorns
* 1 small fresh red chile pepper, thinly sliced (optional)

INSTRUCTIONS

1. Soak cucumbers in cold water overnight.
2. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to

a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
3. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about

10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and

then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate

on top of the pickles to keep them submerged. Store in a cool place.
4. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
The dill pickle recipe Ukrainian is ready.....
fresh-packed-dill-pickles

Spicy Refrigerator Dill Pickles

Spicy Refrigerator Dill Pickles
A nice dill pickle recipe to try !
NGREDIENTS

* 12 3 to 4 inch long pickling cucumbers
* 2 cups water
* 1 3/4 cups white vinegar
* 1 1/2 cups chopped fresh dill weed
* 1/2 cup white sugar
* 8 cloves garlic, chopped
* 1 1/2 tablespoons coarse salt
* 1 tablespoon pickling spice
* 1 1/2 teaspoons dill seed
* 1/2 teaspoon red pepper flakes, or to taste
* 4 sprigs fresh dill weed

DIRECTIONS

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate the dill pickle for 10 days before eating. Use within 1 month. The dill pickle recipe spicy is ready !

ukrainian-dill-and-garlic-pickles recipe

CRISP SWEET DILL PICKLES

CRISP SWEET DILL PICKLES
INGREDIENTS

• 1 (48 oz.) jar banquet dill pickles
• 1/4 c. water
• 3 c. sugar
• 3/4 c. apple cider vinegar
• 1 tbsp. pickling spice (tied in double cheesecloth bag)

INSTRUCTIONS
Drain, wash; cut pickles into approximately 1 inch cubes or slices and return to jar. Bring to boil water, vinegar, sugar and spices. Immediately pour hot liquid mixture over pickles and seal. Ready to eat after about a week. The pickles taste best when served ice cold. Enjoy !
quick-dill-pickles.

CRISP KOSHER DILL PICKLES

CRISP KOSHER DILL PICKLES RECIPES
INGREDIENTS

• 1 c. canning salt
• 1 qt. dark vinegar
• 3 qt. water
• Garlic
• Dill
• 1 jar grape leaves (get at deli)

INSTRUCTIONS
Boil canning salt, vinegar, and water. In large jars put 3 to 4 garlic pieces, 1 to 2 sprigs of dill and 1 grape leaf (1/2 on bottom, 1/2 on top). Scrub pickles and pack in quart jars. Pour hot mixture over, seal tight. Air cool for 24 hours, 2 1/2 to 3 months before ready to eat. The dill pickle recipe of Kosher is ready...
crisp-sweet-dill-pickles.

FOREVER CRISP DILL PICKLES

FOREVER CRISP DILL PICKLES

INGREDIENTS

• Cucumbers
• Cloves of garlic
• Sprigs of dill
• 2 qts. of water
• 1 qt. of water
• 1/2 c. salt

INSTRUCTIONS
Soak freshly picked cucumbers in a tub of ice water overnight. Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers.
Boil the 2 quarts of water, vinegar and salt. Pour the boiling brine over the cucumbers and seal. Wait for
about 3 weeks before using. The dill pickle is ready...
crisp-kosher-dill-pickles.