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.
NotesThis 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.