Crispy Fried Quick Pickles with Tangy Buttermilk Ranch

There are some appetizers that just speak to my soul, and for me, a perfectly executed fried pickle is absolutely one of them. I remember one sweltering summer afternoon at a county fair, the air thick with the scent of popcorn and funnel cake. Amidst the dazzling lights and cheerful chaos, I stumbled upon a humble stand serving up what they called “fried dill pickles.” Skeptical but intrigued, I ordered a basket. The moment those golden, crispy rounds hit my palate, a symphony of textures and flavors exploded – a delightful crunch giving way to a surprisingly tender, tangy interior, all perfectly balanced by a cool, creamy dipping sauce. It was an epiphany. From that day forward, I was on a mission to recreate that magic in my own kitchen, and the result is this recipe for Fried Quick Pickles with Buttermilk Ranch Dippin’ Sauce, a dish that’s become a guaranteed crowd-pleaser at every gathering.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: Approximately 2-3 cups of fried pickles
• Dietary Type: Vegetarian

Ingredients

For the Quick Pickles

• 2 cups red wine vinegar
• 1 1/2 cups sugar
• 1/4 cup kosher salt
• 1 teaspoon mustard seeds
• 3/4 teaspoon coriander seed
• 1/2 teaspoon celery seed
• 1/4 teaspoon whole black peppercorns
• 2 garlic cloves, peeled and crushed
• 1 red fresno chile, split in half
• 6 kirby cucumbers (about 2 pounds)

For the Fried Pickles

• Canola oil or peanut oil, for frying
• 3 cups quick pickles, recipe above, drained
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup milk
• 1 cup panko breadcrumbs, pulsed in a food processor until slightly finer
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Kosher salt, for seasoning

For the Buttermilk Ranch Dipping Sauce

• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh chives
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly cracked black pepper

Equipment Needed

• Large saucepan or Dutch oven (for making pickles)
• Heat-safe bowl or container (for pickling)
• Mandolin or sharp knife
• Large heavy-bottomed skillet or cast-iron pan (for frying)
• Wire rack
• Baking sheet
• Zip-top bag
• Mixing bowls (various sizes)
• Whisk
• Shallow baking dish
• Slotted spoon or fish spatula
• Paper towels
• Small mixing bowl (for ranch)

Instructions

Prepare the Quick Pickles

Begin by crafting the heart of your fried pickles: the quick pickles themselves. In a saucepot, combine the red wine vinegar, sugar, kosher salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic cloves, and the split red fresno chile. Add 2 cups of water to this mixture.

Bring the contents of the saucepan to a boil over medium-high heat, stirring occasionally to ensure the sugar and salt are completely dissolved. Once boiling, remove the pot from the heat.

While the brine heats, prepare your cucumbers. Using a mandolin set to a 1/4-inch thickness or a very sharp knife, carefully slice the kirby cucumbers. Place these cucumber slices into a large, heat-safe bowl or container.

Once the brine has reached a boil and the sugar and salt are dissolved, carefully pour the hot liquid over the sliced cucumbers, ensuring that all the cucumber slices are submerged in the brine. Allow the cucumbers to sit in this liquid as it comes to room temperature, which should take approximately 20 minutes. This resting period is crucial for the quick pickle flavor to infuse.

After 20 minutes, drain the pickles, reserving the pickling liquid for another use or for drizzling over the finished pickles if desired.

Make the Buttermilk Ranch Dipping Sauce

While the pickles are infusing, let’s whip up the perfect companion. In a medium mixing bowl, whisk together the buttermilk, mayonnaise, chopped fresh chives, lemon juice, chopped fresh dill, garlic salt, onion powder, and freshly cracked black pepper until everything is thoroughly incorporated and the sauce is smooth. Taste and adjust the seasoning as needed. This dressing can be stored in the refrigerator in a sealed container for up to a week.

Fry the Pickles

Now for the main event! In a large heavy-bottomed skillet or a cast-iron pan, heat enough canola oil or peanut oil to cover about 1/2-inch of the skillet over medium-high heat. You’re aiming for an oil temperature of 350 degrees F. It’s wise to have a kitchen thermometer handy to ensure you’re at the right temperature. While the oil heats, prepare your workspace for breading. Line a baking sheet with a wire rack; this will allow the fried pickles to drain and stay crispy.

Take your drained quick pickles and place them into a large zip-top bag. Add the 1 cup of all-purpose flour to the bag and shake until the pickles are well coated. This initial flour coating helps the egg mixture adhere.

In a separate mixing bowl, whisk together the 2 large eggs and 1/2 cup of milk. This creates your egg wash. In a shallow baking dish, combine the 1 cup of panko breadcrumbs, 1 teaspoon of dried dill, and 1 teaspoon of garlic powder, along with about 1 teaspoon of kosher salt. Stir this mixture to distribute the seasonings evenly.

Now, it’s time to bread the pickles. Working in batches, dip the floured pickle chips into the egg wash, allowing any excess to drip off. Then, transfer the wet pickles to the seasoned panko mixture, ensuring they are fully coated with the breadcrumbs. Gently press the breadcrumbs onto the pickles for maximum adhesion. Place the coated pickles onto the prepared baking sheet with the wire rack until all the pickles are breaded.

Once you have a batch of breaded pickles ready, carefully begin frying them in the hot oil. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy pickles. Fry the pickles for 1 to 2 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon or a fish spatula to gently turn the pickles once during frying.

As the pickles are finished frying, drain them on a paper towel-lined plate or directly onto another baking sheet lined with a wire rack. Sprinkle them generously with kosher salt as soon as they come out of the oil. This is the perfect time for seasoning. Serve these delectable fried pickles immediately alongside your homemade Buttermilk Ranch Dippin’ Sauce.

Cook’s Note: When frying, it’s a good safety practice to always drop the food into the hot oil away from your body and as close to the surface of the hot oil as possible. This minimizes the risk of splattering.

Expert Tips & Tricks

For an extra crisp crust, consider a double-dipping method: flour, then egg, then panko, then egg again, and finally another coating of panko. This creates a thicker, more robust breading that’s incredibly satisfying. If you don’t have a food processor to pulse the panko, you can also place the panko in a plastic bag and crush it with a rolling pin.

Serving & Storage Suggestions

These fried pickles are best enjoyed straight from the fryer, piping hot and gloriously crispy. Arrange them attractively on a platter with a generous bowl of the Buttermilk Ranch Dippin’ Sauce in the center for dipping.

Leftover fried pickles are a rare commodity, but if you find yourself with any, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheating is best done in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until warmed through and crisped up again. However, they will never be quite as perfectly crisp as when freshly fried. The Buttermilk Ranch Dipping Sauce can be stored in the refrigerator for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	667 kcal
Calories from Fat
Total Fat	56 g	72%
Saturated Fat	6.3 g	32%
Cholesterol	98.5 mg	33%
Sodium	8311 mg	361%
Total Carbohydrate	136.5 g	49%
Dietary Fiber	5.1 g	18%
Sugars	84.3 g	169%
Protein	15 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and quantities used.

Variations & Substitutions

For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose flour blend and the panko breadcrumbs with gluten-free breadcrumbs. You might find that a gluten-free flour blend requires a slightly different binding with the egg wash, so adjust as needed. If you’re not a fan of red wine vinegar, a good quality apple cider vinegar can also be used to make the quick pickles. For those who prefer a spicier kick, feel free to leave the seeds in the fresno chile or add a pinch of cayenne pepper to the panko mixture.

FAQs

Q: Can I make the quick pickles ahead of time?
A: Absolutely! The quick pickles can be made up to a week in advance and stored in the refrigerator in their pickling liquid. Drain them well before breading and frying.

Q: My pickles aren’t getting crispy, what am I doing wrong?
A: Ensure your oil is at the correct temperature (350°F). Overcrowding the pan can also lead to soggy pickles as it lowers the oil temperature. Fry them in batches and don’t let them sit in the oil for too long.

Q: Can I use dill pickles from the store instead of making quick pickles?
A: While store-bought dill pickles will work, the flavor and texture of homemade quick pickles are superior for this recipe. They have a brighter, fresher taste and often a firmer crunch.

Q: How do I get the breadcrumbs to stick better?
A: Make sure each step of the breading process is thorough. Double-check that the pickles are well-coated in flour first, then fully submerged in the egg wash, and finally pressed into the panko mixture.

Q: Can I bake these instead of frying them?
A: While baking is an option, it will result in a different texture. For the authentic crispy experience, frying is highly recommended. If you do bake, coat them thoroughly and bake on a wire rack at a high temperature (around 425°F) until golden and crisp, flipping halfway.

Final Thoughts

There’s a certain joy in creating something so satisfyingly simple yet incredibly delicious from scratch. These Fried Quick Pickles, served with a zesty Buttermilk Ranch Dippin’ Sauce, are a testament to that. They are the perfect appetizer for game nights, potlucks, or simply when you’re craving that irresistible crunch and tang. I encourage you to give this recipe a try; I have a feeling it will become a cherished favorite in your culinary repertoire. Don’t be afraid to get creative and share your successes with us – we love seeing what you create in your kitchens!