State Fair Favorite Dill Pickles Recipe 375

FRIED DILL PICKLES

Steps:

• Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

DILL PICKLES

Steps:

• Wash cucumbers well. Slice 1/8 inch" off both stem and blossom end. Small cucumbers may be left whole. Larger cucumbers may be sliced into 1/4" rounds; or they may be quartered lengthwise into spears, making sure they are shorter than the jars.Add vinegar, water, salt, and sugar to medium saucepan. Bring to boil over high heat, stirring until salt and sugar are dissolved. Lower heat and cover until ready to use.Add to bottom of each hot, clean jar:--sprig of fresh dill (optional)--2 garlic cloves--1 teaspoon dill seed--1/2 teaspoon black peppercorns--1/4 teaspoon red chili flakes--Optional: 1/8 teaspoon pickle crisp granulesAdd cucumbers, packing them as compactly as possible without crushing them. Add dill sprig/head on top. Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Place chopstick or bubble remover tool down side of jar and pull towards center to remove bubbles; refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight.For refrigerator pickles, place jars in refrigerator and allow to marinate at least 3 weeks for the best flavor. They will be good for several months.For water process canning of pickles:Process jars in boiling water canner for 10 minutes. Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and rest on towel, undisturbed for 12 hours. For the best flavor, allow pickles to stand for 4-6 weeks before eating.Store jars in cool, dark place. They are shelf stable for at least 1 year.

STATE FAIR KOSHER DILL PICKLES

Steps:

• 1 Wash cucumbers and remove blossoms : drain, leave whole or cut into slices or spears.
• 2 Combine the Kosher Dill Mix , vinegar and water into a large non-reactive pot. Do not use Aluminum. Bring mixture just to a boil over medium heat, stirring constantly until mixture dissolves.
• 3 Pack cucumbers into sterilized jars leaving 1/2 inch of headspace.
• 4 Carefully fill the jars with the hot pickling solution leaving 1/2 inch headspace. With a non-metallic tool remove the air bubbles from the jar and wipe rim clean with a damp cloth. Place hot lid on hot jar, screw band down evenly and firmly.
• 5 Process in a boiling water bath for 5 minutes. After processing, remove jars and set them upright on a towel in a draft-free area to seal. After cool, test each jar for a seal by pressing on the center of the flat, if it does not flex, the jar is sealed.

STATE FAIR FAVORITE DILL PICKLES RECIPE - (3.7/5)

Steps:

• Cook's note: This recipe also works for carrot sticks, green beans or a medley of vegetables. Red and green bell peppers look wonderful on a relish tray at Christmas time. If you can't find a 9-percent vinegar, you may substitute a lower percentage, such as 6 or 7. If you're using large cucumbers, cut into spears or sticks. Pack the cucumbers in warm jar. Add vinegar and remaining ingredients except boiling water. Finish filling jar with boiling water, leaving about 1/2-inch of head space. Remove air bubbles. If you are going to store the jars in the refrigerator, seal and allow to cool before refrigerating. If you are going to store the jars on shelves, process them in a water bath for about 15 minutes. To tell when pickles are done processing, use tongs to pull a jar out of the water and check the color. When the pickles have lost their green, natural color and are the color of green olives, they're ready. Remove jars from water and place on a towel over a countertop, allowing space between jars so air can circulate. Do not cover with a cloth. When lids are cool to touch, check seals. If improperly sealed, store pickles in refrigerator and eat as soon as possible. If seals are fine, allow jars to cool 24 hours before storing in a cool, dark place. This recipe yields 1 quart.

STATE FAIR FRIED PICKLE BURGER

Steps:

• 1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
• 2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
• 3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
• 4. Set aside on a paper towel to drain.
• 5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
• 6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
• 7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
• 8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
• 9. Serve additional fried pickles on the side.