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Ingredients

  • 6 cucumbers
  • 2.5 Tbsp olive oil
  • 1 cup garlic cloves
  • 2 jalapenos, cut in half and seeded
  • 5 cups distilled white vinegar
  • 8 cups water
  • 1/4 cup sugar
  • 2/3 cup salt
  • 1/4 cup whole black peppercorns
  • 1/4 cup dill weed
  • 2.5 Tbsp dried thyme
  • 1 tsp whole mustard seed
  • 1/2 tsp turmeric

Breading:

Ingredients

  • 2 cups flour
  • 2 Tbsp salt
  • 1 Tbsp pepper

Buttermilk Ranch Dressing

Ingredients

  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Homemade Fried Pickle Recipe

SKIP TO INGREDIENTS

Fried pickles are a staple on our menu! We prepare them fresh with our house-made pickles and serve them with our Garlic Buttermilk Ranch. This recipe will make a lot of pickles, but you can keep the jars in your refrigerator for up to a month (although we doubt they’ll last that long!).

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Directions

Slice cucumbers and place into mason jars (or other sealable container). Heat olive oil over medium heat. Sauté garlic in oil for 5 minutes or until fragrant. Add jalapeño halves and cook for an additional three minutes. Stir in all spices. Add the water and white vinegar. Bring to boil, then remove from heat.

Strain the liquid to remove all solids. Fill the mason jars with the strained liquid and seal closed with lids.

Let the jars sit at room temperate for four hours, and then chill in the refrigerator over night. Pickles will keep in the fridge for up to a month.

Breading:

Directions

Heat oil over medium heat in cast iron skillet or frying pan. While your oil is heating, prepare the pickles. Combine flour, salt and pepper into a bowl. Dredge pickles in breading and place on a plate.

When the oil is hot enough, place pickles carefully into the skillet. Fry for 2-3 minutes and then flip, frying for another 1-2 minutes. Remove pickles and place onto a plate lined with a paper towel to help drain excess oil.

Serve hot with our Buttermilk Ranch dressing.

Buttermilk Ranch Dressing

Directions

To make the dressing, blend all ingredients in a food processor for 30 seconds. Refrigerate for up to 10 days in a sealed container.

Want the reward without the effort? Make a reservation at one of our Southern restaurant locations!