Quaker Steak and Lube’s Pick-Up Pickles: A Crispy, Flavorful Copycat

There’s something profoundly satisfying about a perfectly fried pickle. It’s that delightful crunch that gives way to the tangy, briny pickle within, a sensation I’ve chased for years. My earliest encounters with this addictive appetizer were in a noisy, buzzing sports bar, where the “Pick-Up Pickles” at Quaker Steak and Lube became an instant legend in my culinary memory. The aroma of the seasoned coating, the visual of those golden-brown spears, and the sheer joy of dipping them into cool, creamy ranch – it was an experience that lingered long after the plate was cleared. Recreating that iconic flavor, that specific crispness, and that irresistible urge to reach for another has been a personal quest, and today, I’m thrilled to share a recipe that brings that beloved taste right into your kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 minutes (per batch)
• Total Time: 1 hour (including chilling)
• Servings: 2
• Yield: Approximately 12 spears
• Dietary Type: Contains Egg, Dairy, Gluten

Ingredients

To capture that authentic Quaker Steak and Lube taste, precision in ingredients is key. We’ll be building layers of flavor and texture.

For the Breading and Binders:

• 1/3 cup milk
• 1 large egg
• 1 tablespoon pickle juice (this is crucial for that extra zing!)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne powder (for a subtle warmth)

For the Pickles:

• 12 dill pickles, spears chilled (ensure they are very cold for best results)

For Frying:

• 3 cups vegetable oil (or other neutral high-heat oil like canola or peanut)
• Salt, to taste (for seasoning after frying)

Equipment Needed

A few essential tools will make this process smooth and successful:

• Two shallow bowls or pie plates (for the wet and dry breading stations)
• A whisk
• A deep saucepan or Dutch oven (at least 3-quart capacity) for frying
• A thermometer for oil temperature (highly recommended for accurate frying)
• A slotted spoon or spider strainer
• A plate lined with paper towels for draining
• A small bowl for the seasoning salt (optional)

Instructions

This recipe involves a double-dipping process, which is vital for achieving that signature thick, crispy coating. Patience during the chilling phase will reward you with a perfectly set crust.

1. Prepare the Wet Breading Station: In one shallow bowl, whisk together the milk, egg, and pickle juice. Ensure these are thoroughly combined to create a smooth, emulsified mixture.

2. Prepare the Dry Breading Station: In a second shallow bowl, combine the cornmeal, all-purpose flour, paprika, dried dill weed, garlic powder, salt, and cayenne powder. Whisk these dry ingredients together until they are well blended and evenly distributed. This ensures consistent flavor and color in your coating.

3. First Coat: Take one chilled dill pickle spear and dip it entirely into the egg mixture, allowing any excess to drip back into the bowl.

4. Second Coat: Immediately after dipping in the egg mixture, transfer the pickle spear to the cornmeal mixture. Roll and press the pickle to ensure it is thoroughly coated with the dry ingredients on all sides.

5. Double Coating (The Secret to Crispiness): Now, dip the cornmeal-coated pickle spear back into the egg mixture, again letting the excess drip off.

6. Final Coating: Following the second dip in the egg mixture, return the pickle spear to the cornmeal mixture for a second, thorough coating. Press the coating firmly onto the pickle to ensure it adheres well. This double coating creates a robust crust that will stand up to frying and deliver that satisfying crunch.

7. Chill to Set: As you coat each pickle spear, place it on a clean plate or baking sheet. Once all 12 spears are coated, cover the plate or baking sheet loosely with plastic wrap. Refrigerate for at least 30 minutes. This chilling period is crucial for allowing the coating to set and adhere firmly to the pickles, preventing it from falling off during frying.

8. Heat the Oil: While the pickles are chilling, set up your frying station. Pour the vegetable oil into a deep saucepan or Dutch oven. Heat the oil over medium-high heat to 365 degrees F (185 degrees C). Using a thermometer is highly recommended to maintain the correct temperature, as too-hot oil will burn the coating before the inside is heated, and too-cool oil will result in greasy pickles.

9. Fry in Batches: Once the oil reaches the target temperature, carefully fry the pickles in batches. Do not overcrowd the pan, as this will lower the oil temperature and lead to uneven cooking and a less crispy result.

10. Cooking Time: Fry each batch for approximately 3 minutes, turning once halfway through to ensure even browning. The pickles are ready when they are a deep golden brown and the coating is visibly crispy.

11. Drain and Season: Using a slotted spoon or spider strainer, remove the fried pickles from the hot oil and place them on the paper towel-lined plate to drain any excess oil. Immediately season them with salt to taste while they are still hot. The salt will adhere better to the warm surface.

Expert Tips & Tricks

• Cold Pickles, Hot Oil: The key to preventing sogginess is starting with very cold, firm pickle spears. This temperature difference helps the coating crisp up quickly when it hits the hot oil.
• Don’t Skip the Chill: That 30-minute chill time is your best friend for a perfectly adhered coating. It allows the moisture from the egg mixture to begin to set the cornmeal and flour.
• Batch Frying is Non-Negotiable: Resist the urge to cram too many pickles into the pan at once. Each batch needs space to cook evenly and maintain the oil temperature.
• Oil Temperature Control: This is the most critical factor for perfect fried foods. If your oil drops too low, the pickles will absorb oil and become greasy. If it’s too high, the coating will burn before the pickle heats through.
• Season Immediately: Salting while hot ensures the salt crystals stick, providing the perfect flavor balance to the crispy, tangy pickle.

Serving & Storage Suggestions

These Pick-Up Pickles are best served immediately after frying to enjoy their maximum crispiness.

Serving: Present them hot, fresh from the fryer, on a platter. They are traditionally served with a side of cool, creamy ranch dressing or the zesty Lube Jalapeno Ranch for those who like a bit of heat. For a truly authentic experience, consider making your own ranch or jazzing up a store-bought version with a touch of salsa and finely chopped pickled jalapeños.

Storage: Fried foods are notoriously tricky to store. Leftovers can be stored in an airtight container in the refrigerator for up to 1–2 days. However, they will lose their crispiness. To reheat, the best method is to place them on a baking sheet in a preheated oven at 375 degrees F (190 degrees C) for about 5-8 minutes, or until they are warmed through and slightly crisped again. Microwaving is not recommended as it will make them soggy.

Nutritional Information

Please note that this is an estimated nutritional breakdown, as exact values can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	3341.7 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	334.1 g	514%
Saturated Fat	44.6 g	222%
Cholesterol	98.7 mg	32%
Sodium	4073.2 mg	169%
Total Carbohydrate	84.5 g	28%
Dietary Fiber	10.2 g	40%
Sugars	5.9 g	23%
Protein	15.4 g	30%

Variations & Substitutions

While the classic recipe is hard to beat, feel free to experiment!

• Gluten-Free Coating: For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Ensure your cornmeal is also certified gluten-free.
• Spicy Kick: If you love heat, increase the cayenne powder in the dry mix, or add a pinch of chili powder for a different kind of warmth. You could also add a dash of hot sauce to the egg mixture.
• Herbaceous Twist: Experiment with other dried herbs like oregano or thyme in the dry breading for a slightly different flavor profile.
• Pickle Variety: While dill pickles are traditional, you could try breading and frying other types of pickles like half-sour or even sweet gherkins for a contrasting flavor.

FAQs (Frequently Asked Questions)

Q: Why do my fried pickles taste soggy?
A: Soggy pickles are usually a result of oil that is not hot enough, overcrowding the pan, or not draining them properly after frying. Ensure your oil is at the correct temperature and fry in small batches.

Q: Can I make the coating ahead of time?
A: While you can mix the dry ingredients ahead of time and store them in an airtight container, it’s best to prepare the wet mixture and coat the pickles just before chilling and frying for optimal results.

Q: What kind of pickles work best for this recipe?
A: Firm, crisp dill pickle spears are ideal. Avoid pickles that are mushy or too thin, as they may not hold up well to the frying process.

Q: Can I air fry these pickles?
A: While an air fryer can crisp foods, it won’t replicate the deep-fried texture and flavor of this recipe. The coating might not adhere or crisp up in the same way as it does in hot oil.

Q: How can I spice up my dipping sauce?
A: To make a spicy ranch, combine your favorite ranch dressing with a spoonful of your preferred hot sauce, a dash of cayenne pepper, and finely diced fresh or pickled jalapeños.

Final Thoughts

Bringing the iconic crunch and zesty flavor of Quaker Steak and Lube’s Pick-Up Pickles into your home is a deeply rewarding culinary endeavor. These aren’t just fried pickles; they’re an experience, a conversation starter, and a testament to the power of simple ingredients transformed into something extraordinary. Serve them as a starter for a game day feast, a side dish to burgers, or simply as a snack when that craving strikes. I encourage you to gather your ingredients, fire up your oil, and enjoy the delightful crunch of these homemade treasures. Don’t forget to have your favorite dipping sauce ready – you’ll be reaching for more before you know it!