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Recipe courtesy of The Fickle Pickle

Fickle Pickle Fried Cajun Pickles

  • Level: Advanced
  • Total: 72 hr 40 min (includes pickling time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. For the breading and frying: Put the oil in a deep fryer or large pot and preheat to 350 degrees F. 
  3. 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.
  4. Serve with your favorite remoulade sauce.