Comments on: Fried Pickles

By: John I. Carney

John I. Carney — Fri, 04 Jul 2008 16:49:51 +0000

I’ve tried making refrigerator pickles before (where you don’t process them, so you have to keep them in the fridge to prevent spoiling), with various degrees of success.

Last night, I watched Alton Brown on Food Network make real, fermented pickles — no vinegar; the acid comes from actual fermentation. I printed out the recipe and I may have to try it in two weeks after I get back from Costa Rica.

The same episode also include Alton’s fried pickle recipe.

By: Christian Grantham

Christian Grantham — Fri, 04 Jul 2008 17:00:33 +0000

John, can you email me that recipe? I’d love to try that. I may be wrong, but the amount of vinegar I used tasted too overwhelming. I won’t know for a while, though. How long does that recipe allow them to be kept? I hate having to heat all this stuff up to seal the jars, but I do want to keep the stuff in a pantry, not the fridge, because I will have a lot of stuff.

By: Rob

Rob — Fri, 04 Jul 2008 17:10:06 +0000

Lots of recipes for fried pickles here: http://search.foodnetwork.com/food/recipe/fried+pickles/search.do?searchString=fried+pickles&site=food&searchType=Recipe. Sounds awful.

In these days of global warming, anything that requires refrigeration is an affront to Gaia. On the other hand, anything that requires heating is also an affront to Gaia. The only environmentally sound advice is to eat the cucumbers raw as they come off the vine. Pick, eat, repeat.

By: Rob

Rob — Fri, 04 Jul 2008 17:13:07 +0000

If you’re determined to refrigerate, this is probably the Alton Brown recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_73781,00.html.

By: John I. Carney

John I. Carney — Fri, 04 Jul 2008 18:08:33 +0000

That was it. Here’s the link to the page for the episode, which has links to both the dill pickle recipe and the fried pickle recipe.:

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_53375,00.html

He did stress during the episode that you must use filtered or some other chlorine-free water.

By: Christian

Christian — Fri, 04 Jul 2008 19:58:21 +0000

Thanks for the links, guys. Weird! Although the more I think of it, it might not be bad. I think of those fired zuchinni and know the taste is pretty bland. A dill pickle chip, though… if it’s mild enough might not be that bad.

I did use filtered water, but now that you mention it, I think I’ll go get distilled water for future efforts.

I just hope I did the jarring right because you could get sick. I’m going to look for those wireframe jar holders to boil the jars. I was trying to use tongs the last time and splashed boiling water all over my face! I was pretty lucky I wasn’t burned.

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