Fried Homemade Pickles
February 11, 2020
My homemade quick pickles are ready to go in just about 20 minutes and are delicious! You can eat them as is, of course, or do like they do in the south and fry them! Fried pickles are on their way into your heart.
The Best Fried Pickles
Pickles were not just a pregnancy craving for me; they have been a lifelong one! My favorite ones come from a restaurant in New York City called Ed’s Lobster Bar. They are made in-house and top the famous lobster rolls. I always order an extra side of these pickles and usually end up leaving with a pint of them to keep in my refrigerator as well.
My homemade quick pickles are ready to go in just about 20 minutes, and channel the original. You can eat them as is, of course, or do like they do in the south and fry them! Served as an appetizer before dinner, these fried pickles, with creamy, dill-infused Ranch dressing for dipping, are addictive, fun, and a definite conversation starter.
My Pickle History
I grew up pickling the traditional way: boiling filled and sealed jars to ensure many months of preservation. But that process requires equipment and time that I no longer have. Then I discovered quick pickling, which mimics the tangy flavors and textures of put-up pickles in a fraction of the time, especially when you make small batches instead of trying to pickle the whole garden to save for winter.
Consider yourself forewarned, however: once you start quick pickling, you might not be able to stop. That is why in certain pickle-focused parts of the country there are some really unusual pickles—watermelon rind is a favorite—because the simple process makes just about anything taste good.
Quick Pickling 101
- Make a simple quick-pickle brine: When it comes to making your own pickle juice or brine, there’s no specific formula. Most often I use almost equal parts vinegar (or citrus juice) and water, slightly favoring the acid. In some cases, I use all vinegar for a stronger flavor and faster results. Use this solution to cover whatever you’re pickling, then add sugar to balance the tartness, kosher salt to season, and any other flavoring agents of your choice, like whole spices, the stems of herbs, and chiles. Start with this basic ratio, and adjust to taste: 2 cups vinegar, 1 1/2 cups water, ½ cup sugar, 2 tablespoons kosher salt, and a tablespoon or two of spices like mustard seeds or peppercorns.
- Bring the brine to a boil to marry the flavors, remove from the heat, and toss in your vegetables. Try cucumbers, chiles, sugar snap peas, carrots, shallots, onions, peaches, tomatoes, beets, turnips, or okra. Because the brine is hot, it will soften your vegetables slightly.
- Let steep for 15 or 20 minutes. Your pickles are now ready to eat! (If you prefer a super-crunchy pickle, cool the brine after bringing to a boil, but anticipate waiting a few days before eating, so the brine has a chance to fully infuse the vegetables.)
- Quick pickles will keep covered in the refrigerator for up to 1 week.