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Home Learning Kitchen Vegetables - Pickles - Deep Fried Dill Pickles

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Post by :fooyl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :737

Click below to download : Vegetables - Pickles - Deep Fried Dill Pickles (Format : PDF)

Vegetables - Pickles - Deep Fried Dill Pickles

1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Dill Pickle brine
4 cups drained Sour Dill Pickles, sliced into 1/4-inch thick medallions
Vegetable oil for frying

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in centre; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.

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Vegetables - Cissy's Dill Pickles

2-3 sprigs fresh dill, including flower heads3 or more cloves garlic, roughly chopped1 tbsp. mixed pickling spice7 cups water1 1/2 cups white vinegar2 tbsp. kosher salt Put cucumbers in jar or crock as tight as possible.Add dill, garlic and pickling spice.Bring water, white vinegar kosher salt to a full, rolling boil and then pour over the cucumbers. You may need to add a little extra water to cover them. Weigh down the cucumbers so that they remain submerged in the liquid. If using a glass jar, find a juice glass that fits the opening,

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Vegetables - Casha's Pickles

1 quart jar garlic dill pickles1 cup sugar1 cup tarragon vinegar2 cloves garlic, slicedhot peppers, optionalDrain pickles, discarding liquid.If pickles are whole, cut into chunks about 1" round.Return to jar.Pour in sugar and vinegar.Add garlic and red pepper, if desired.Re-seal jar and let stand 6-7 days before re-opening.Turn the jar each day to dissolve the sugar.

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Vegetables - Pickles - Deep Fried Dill Pickles

Vegetables - Cissy's Dill Pickles

Vegetables - Casha's Pickles