fried dill pickles

We are experiencing a heatwave across the country; you must stay hydrated.  I live in Henderson, Nevada, the predicted temperature today is 114 degrees; the low this week is a cool 110 degrees. Drinking pickle juice is a holistic ole country method to stay hydrated.  Every athletic should carry a cool jar of pickle juice to stay hydrated and to ward off and relieve muscle cramps. According to Bioscience, pickle juice can promote weight loss by slowing down gastric emptying.  With all that being said, don’t drink to much pickle juice.   There is a lot of salt in pickle juice, too much could elevate your blood pressure.


1 (16 oz.) jar whole dill pickles, 1 cup low-fat buttermilk, 1 egg, hot sauce, to taste, 1 cup panko bread crumbs, 1/2 teaspoon paprika, 1/2 teaspoons granulated garlic, 1/2 teaspoon cayenne, 1/2 teaspoon Italian seasoning, 1 1/2 teaspoon Cajun seasoning salt, 1/4 teaspoon dried dill weed, 1/4 teaspoon baking soda, oil for frying

Drain and save the pickle juice.  Dab and dry the pickles with a paper towel, slice the pickles lengthwise, set aside.  Get out a bowl, add the buttermilk, egg, hot sauce, paprika, garlic, cayenne, Italian seasoning, salt, dill weed, and baking soda, mix well.  Add the bread crumbs to a plate.  Run the pickles through the batter the toss in the bread crumbs, set aside for a minute or two. This process allows the batter and crumb mixture to adhere to the pickles, redip if necessary. Get out a heavy skillet, add 2-inches of oil heat to 450 degrees.  Add the pickles to the skillet, do no crowd, fry until golden brown and crispy.  Serve with creamy horseradish and a ranch dip.

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