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Fried Bread and Butter Pickles with Buttermilk Chive Dressing Recipe

Fried Bread and Butter Pickles with Buttermilk Chive Dressing Recipe

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Fried Bread and Butter Pickles with Buttermilk Chive Dressing

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Ingredients:

Serving

1 gallon vegetable oil, for frying
1 lb all-purpose flour
bread and butter pickles , recipe follows
kosher salt
buttermilk chive dressing , recipe follows
3 lb pickling cucumbers
2 tbsp pickling salt
ice
2 tsp whole yellow mustard seed
2 tsp crushed red pepper flakes
4 cups apple cider vinegar
1 cup granulated sugar
1 tsp turmeric
1 cup sour cream
4 oz buttermilk
2 oz apple cider vinegar
1 bunch fresh chives, cut into small rounds
1 bunch fresh dill , picked and finely chopped
1 tbsp granulated sugar
kosher salt and cracked black pepper

Directions:

Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F.
Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour. Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together. This is easy to achieve if done in 2 or 3 small batches. Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides. Drain into a paper-towel-lined mixing bowl to absorb any excess grease. Season with kosher salt. Serve on a small plate with a ramekin of Buttermilk Chive Dressing.
Bread and Butter Pickles:
Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
Buttermilk Chive Dressing:
In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2488.65 Kcal (10419 kJ)
Calories from fat	903.99 Kcal
		% Daily Value*
Total Fat	100.44g	155%
Cholesterol	15.5mg	5%
Sodium	3704.06mg	154%
Potassium	4167.34mg	89%
Total Carbs	360.18g	120%
Sugars	38.75g	155%
Dietary Fiber	29.95g	120%
Protein	31.07g	62%
Vitamin C	40.3mg	67%
Iron	7.3mg	40%
Calcium	237.1mg	24%

Amount Per 100 g
Calories	206.8 Kcal (866 kJ)
Calories from fat	75.12 Kcal
		% Daily Value*
Total Fat	8.35g	155%
Cholesterol	1.29mg	5%
Sodium	307.8mg	154%
Potassium	346.3mg	89%
Total Carbs	29.93g	120%
Sugars	3.22g	155%
Dietary Fiber	2.49g	120%
Protein	2.58g	62%
Vitamin C	3.4mg	67%
Iron	0.6mg	40%
Calcium	19.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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