Fried Bread And Butter Pickles With Buttermilk Chive Dressing
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
All-Purpose Flour1360 g
Cucumber (pickling)2 tbsps
Salt (pickling)1
Ice2 tsps
Yellow Mustard Seed (whole)2 tsps
Crushed Red Pepper Flakes60 g
Apple Cider Vinegar1 tbsp
Granulated Sugar1 tsp
Turmeric1 cup
Sour Cream110 g
ButtermilkDirections:
1
Watch how to make this recipe
2
Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F
3
Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour
4
Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together
5
This is easy to achieve if done in 2 or 3 small batches
6
Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides
7
Drain into a paper-towel-lined mixing bowl to absorb any excess grease
8
Season with kosher salt
9
Serve on a small plate with a ramekin of Buttermilk Chive Dressing
10
Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl
11
Toss the cucumbers with the pickling salt and cover with a thin layer of ice
12
Set aside for 4 hours
13
Drain, rinse and drain the cucumbers again
14
Toss the drained cucumbers with the mustard seed and crushed red pepper
15
Transfer to a storage container, leaving enough room for the brine
16
Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot
17
Brine to a boil and pour over the cucumbers
18
Let cool to room temperature before storing in a refrigerator for 3 weeks before using
19
In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated
20
Add the chives, dill, sugar, and salt and pepper to taste and stir once more
21
Cover and store in the refrigerator until ready to use
22
For best results, do a day or two ahead of time before using