Fried Homemade Pickles with Ranch Dressing From 'Kitchen Confidence' (2024)

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 seeds

  See Also

  Pam Anderson's shells and cheese, gluten-free

• 1/2 teaspoon celery seeds

• 1/4 teaspoon whole black peppercorns

• 2 garlic cloves, smashed

• 1 red Fresno chile, halved lengthwise

• 6 Kirby cucumbers (about 2 pounds)

For the Ranch Dressing:

• 1/2 cup buttermilk

• 1/2 cup mayonnaise

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped freshchives

• 1 tablespoon chopped fresh dill

• 1/2 teaspoon garlic salt

• 1/2 teaspoon onion powder

• 1/4 teaspoon cracked black pepper

For the Fried Pickles:

• 1 cup all-purpose flour

• 2 large eggs

• 1/2 cup whole milk

• 1 cup panko bread crumbs

• 1 teaspoon dried dill

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt, plus more for sprinkling

• Vegetable oil, for frying

1. For the Pickles: In a large saucepan set over medium-high heat, combine vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile, and 2 cups water. Bring mixture to a boil, stirring to dissolve sugar and salt.

2. Meanwhile, using a mandoline (or sharp knife), cut cucumbers crosswise into 1/4-inch-thick slices and put them in a large heatproof bowl or container.

3. Once vinegar mixture is boiling, pour it over sliced cucumbers, making sure cucumbers are submerged. Let sit in liquid for about 20 minutes. (The longer the pickles sit in liquid, the softer they become; for me, 20 minutes is perfect.) Drain pickles. You can eat these right away or transfer to an airtight container and refrigerate for up to 1 week.

4. For the Dressing: In a medium bowl, whisk together buttermilk, mayonnaise, lemon juice, chives, dill, garlic salt, onion powder, and pepper. Adjust seasoning to taste. The dressing can be stored in the refrigerator in an airtight container for up to 1 week.

5. For the Fried Pickles: Set a wire rack over a baking sheet lined with paper towels.

6. In a large zip-top plastic bag, combine drained quick pickles and flour and shake until pickles are well-coated. In a bowl, whisk together eggs and milk. In a shallow dish, combine panko, dill, garlic powder, and salt. Working in batches, dip floured pickle chips into egg mixture, and then toss them in seasoned panko, fully coating them.

7. In a large heavy skillet or cast-iron pan set over medium-high heat, heat 1/2 inch of oil until it reaches 350°F (180°C).

8. Working in batches, shallow-fry pickles until they are golden brown, 1 to 2 minutes per side. Transfer pickles to the rack to drain and immediately sprinkle them with kosher salt.

9. Serve fried pickles hot, with dressing on the side.