Recipe courtesy of The Fickle Pickle
Episode: Best of Georgia
72 hr 40 min
40 min
4 to 6 servings
72 hr 40 min
40 min
4 to 6 servings


Cajun Pickles:
  • 1 cup distilled vinegar
  • 1/2 cup kosher salt
  • 1/4 cup Cajun spice 
  • 3 cloves garlic, chopped
  • 3 jalapenos, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 10 pickling cucumbers, sliced 1/4-inch thick
Breading and Frying:
  • 1 gallon vegetable oil
  • 3 cups flour
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 2 tablespoons Cajun spice
  • 2 tablespoons kosher salt
  • Remoulade sauce, for serving


Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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