Fried Pickles

Fried pickles are popping up in bars and restaurants all over the place. But you don’t have to out to enjoy this tasty treat. Chef Jeremy has a recipe for both pickles and fried pickles that’s super easy and super delicious.









1 cup Water

1 cup White Vinegar

¾ cup Salt

¼ Sugar

5 Garlic Cloves

1 Tbsp Crushed Red Pepper

2 Tbsp Pickling Spice


Egg Wash (beaten egg and milk)

Oil for frying



For Pickles
Slice the cucumber in ½ inch chips and set aside. In a saucepan, bring water and vinegar to a boil. Add salt and sugar and whisk to dissolve. Add garlic, red pepper, and pickling spice. Simmer for 1-2 minutes. Place the cucumber chips in a jar and pour in the brine just until covered. Seal the jar and place in the refrigerator. The pickles will keep in the refrigerator for up to 2 months. The pickles will become more salty as they age.


For Fried Pickles

Heat oil in a skillet over medium high heat. Roll each pickle chip in the flour, dip in the egg wash, and then roll in the flour again. Shake off the excess flour. Fry for 1-2 minutes on each side or until golden brown. Remove pickles from the oil and place on paper towels to drain.

Serve with Remoulade Sauce (Recipe Here)