Fickle Pickle Fried Cajun Pickles

Recipe courtesy of The Fickle Pickle
Show: Road Trip with G. Garvin Episode: Best of Georgia
TOTAL TIME: 73 hr
Prep: 40 min
Inactive Prep: 72 hr
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Difficult

ingredients

CAJUN PICKLES:
  • 3 jalapenos, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 10 pickling cucumbers, sliced 1/4-inch thick
BREADING AND FRYING:
  • 2 tablespoons Cajun spice
  • 2 tablespoons kosher salt
  • Remoulade sauce, for serving
recipe tools

Directions

For the Cajun pickles: Combine 3 cups water, the vinegar, salt, Cajun spice, garlic, jalapenos, onions and bell peppers in a large stainless steel pot and bring to a boil. Put the cucumbers in a 2-quart jar. Pour the pickling juice over the cucumbers. Refrigerate for at least 3 to 5 days.

For the breading and frying: Put the oil in a deep fryer or large pot and preheat to 350 degrees F.

Put 2 cups of the flour in a bowl. Put the buttermilk in another bowl. Mix the cornmeal, the remaining 1 cup flour, the Cajun spice and salt together in a third bowl. Dip 2 cups of the pickles into the flour and then shake off the excess. Next dip the pickles into the buttermilk, and finally into the cornmeal. Shake off the excess. Deep-fry the pickles until golden brown, for 3 to 4 minutes. Bread and fry the additional pickles.

Serve with your favorite remoulade sauce.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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