Cajun Dill Pickles Recipes

HOMETOWN HONEY PICKLES

Steps:

• Add the cucumbers, onion and banana peppers to a clean glass quart jar.
• Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
• Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.

CAJUN DILL PICKLES

Steps:

• 1. Drain pickles, slice into chunks. Slice garlic into chunks.
• 2. Layer pickles, garlic, tabasco and a thick layer of sugar.(maybe 2 1/2 to 3 inches).
• 3. Repeat layers layers till all pickles are used or jar is full. Let set at room temp. for 5 days. Turn jar each day, upright, upside downb. At end of 5th day you may place in refrigerator. You could save dill juice for another use if desired. If you run out of space in gallon jar, start layering in quart jar.

FRIED PICKLES WITH CAJUN AIOLI

Steps:

• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

SWEET HOT CAJUN PICKLES

Steps:

• 1. DRAIN GALLON JAR OF DILL PICKLE SLICES AND PUT IN LARGE BOWL.
• 2. PUT WHOLE BAG OF SUGAR INTO THE BOWL WITH THE DRAINED PICKLE SLICES.
• 3. PUT 1/2 OR MORE BOTTLE OF TABASCO SAUCE INTO THE BOWL WITH THE PICKLE SLICES AND THE SUGAR. STIR UNTIL THE SUGAR IS DISSOLVED.
• 4. REFRIGERATE. STIR THESE EVERYDAY ONCE OR TWICE A DAY UNTIL A WEEK. THESE WILL BECOME VERY CRISP AND SWEET AND HOT. GREAT ON SANDWICHES OR TO THE SIDE. OR JUST GREAT TO EAT ON THEIR OWN. ENJOY