This is a sponsored post. All thoughts and opinions are my own.
Dill pickles are dipped in a light beer batter and fried until golden and crispy. There’s even more pickles in the dipping sauce filling every bite with salty, briny pickle flavor.
If you never had a fried pickle before then these might sound weird to you like they did to me but weird is totally delicious here! I solemnly pinky swear.
Once you have them you won’t soon forget them.
I made these with Farmer’s Garden® Kosher dill spears by Vlasic®. Farmer’s Garden pickles are made with the finest, specially selected ingredients – deliciously ripe cucumbers, whole garlic cloves, slices of red bell pepper, rounds of carrots and fresh herbs and spices all harvested at the peak of freshness.
I love how every single Farmer’s Garden® cucumber is hand-packed in a traditional mason jar (that you can use over and over again) and pickled using home-style canning techniques to lock in the bold, fresh taste.
Farmer’s Garden® is celebrating the authentic taste of #FarmToJar with the Savor Simplicity Sweepstakes running from 5/7/14 – 7/31/14. Enter at Farmer’s Garden® by Vlasic® for a chance to win a weekend cooking adventure or summer entertaining package, each worth $1,500. One winner will be chosen each month. A $1 off coupon will also be given to all entrants immediately following entry.
Check out the Farmer’s Market blog for more great recipes.
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Dill pickles dipped in a light beer batter and fried until golden and crispy with more pickles in the dipping sauce.
- Whisk the mayo, ketchup and vinegar together. Stir in the pickles and onion. Refrigerate.
- In a large mixing bowl whisk the egg, beer and baking powder together. Whisk in the flour slowly, then the salt and continue whisking until smooth.
- Fill a Dutch oven (or use a deep fryer) with 1 to 1 + 1/2 inches of oil. Fit with a splatter screen and heat over medium heat to 340 - 350 degrees F.
- Dip pickle slices one at a time into the batter and carefully slide them into the hot oil. Fry the pickles in batches, 4 - 5 minutes or until golden.
- Drain on paper towels or wire racks and serve hot and fresh with the pickle sauce. If they sit around they get soggy.
Pickle batter adapted from Southern Living
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