Texas Pickles Recipes

Steps:

• Heat oil in a deep fryer or large deep pan until oil sizzles when water drop is placed on top.
• Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.
• Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.
• Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chops are well-coated with the flour.
• Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips. Carefully place the pickle chips in the hot oil. Cook for 3 to 4 minutes, or until the pickles float to the surface.
• Remove from oil and place on a plate lined with paper towels to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.

Steps:

• Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
• Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
• *Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
• Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.

Steps:

• Remove pickles from the jar - slice if you are using a whole pickle.
• Dry off pickles with a paper towel. Side aside pickles.
• Mix together flour, cajun seasoning, dried oregano, basil, cayenne, salt, and pepper in a bowl.
• Heat oil to between 350 and 375 degrees
• Dip each pickle into the flour mixture and cover
• Place in oil and cook until golden brown on each side
• Place on a plate lined with a paper towel to dry excess grease