Reviewed: Oct. 22, 2009

Easy to make. The taste is just okay unless you have a great dipping sauce (I used the sauce from the blooming onion). DH thinks it'd be much better on a burger or in a sandwich. Fun to try and the kids loved them.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Oct. 11, 2009

I just don't think you can go wrong w/ fried pickles. These were awesome. I do skip dipping them in the milk and butter as the batter sticks to them w/out it.

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SnSmom

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Reviewed: Sep. 21, 2009

I love this recipe. The only thing I changed was to add a little more pepper than the recipe called for because I like pepper...LOL. I will definitely be making these again.

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Neisy

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

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Reviewed: Aug. 24, 2009

oh my these were so good! My hubby made these one evening (1/2 a batch for 3 of us) to have as an appetizer before dinner. We couldn't get enough!

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Lori

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Reviewed: Aug. 14, 2009

Quick Easy and Fun!.... would be much better with a spice element such as cayenne pepper. Batter stuck on great... maybe a little too much, next time I will try just one dip in mixture and flour. Overall great

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swilson25

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Reviewed: Jul. 10, 2009

Numnumnumnumnum!!! These were excellent (and I've had a few fried pickles in my lifetime!). The batter stuck nicely to the pickles, which is a problem we've had in the past with other recipes. We used Claussen pickles and sliced them a little (just a smidge) thicker than your normal pre-sliced pickles. I would recommend after dipping in the egg mixture then the flour, wait about 20 minutes or so, then dust with a little more flour. We also tried this batter with some jalapeno slivers (even better than the pickles I think). We'll be making these often, thanks!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 21, 2009

I didn't use near that much flour. These are good, I prefer them with garlic chile sauce - yum! My 5 yr old loved them!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 16, 2009

I've been meaning to rate these for over a year...This is one of my husbands favorite snack/side dish when we have some sort of sub-type sandwich or hamburgers. I usually add a little more pepper to them when they come out of the pan just because that's what he likes. I've also thrown a handful of panko crumbs into the mix at times for a slightly different texture. Either way these are good. Serve with ranch dressing.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: May 26, 2009

I doubled coated these, although the process of making these turned out fine, the taste wasn't great...was my first time trying 'fried pickles'..I think I'll stick to eating it out of the jar.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 5, 2009

These were great, but it was messier than i figured it would be. It's a keeper.

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sutu

Cooking Level: Intermediate

Living In: San Jose, Illinois, USA

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Reviewed: Feb. 11, 2009

Tastes just like what we eat at a Lowcountry restaurant in South Carolina. I chop pickles into round slices, do not use the Worchestershire and do add 1/4 t. of paprika to the dry mixture. These are delicious dipped in ranch!

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dra

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Added 2t Frank's hot sauce and 2 t cayanne and these turned out AWESOME! Be sure to eat it with Hidden Valley's homemade buttermilk ranch prepared according to the back of the packet.

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Brooke25f

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Reviewed: Feb. 2, 2009

Made this with pickle spears for my daughter's birthday party and everyone loved them. I love how the batter stayed on so well because of the time in the fridge! Much better than the chips I used to fry and always had batter falling off! We will have these again!

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Jan. 29, 2009

yummy- I used whole pickles and just sliced.

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tina

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Reviewed: Dec. 16, 2008

These were awsome!!!! Followed reciepe exactly and used ranch for dipping. Everybody loved them and we will make these again on our next fried food night.

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 16, 2008

these were good, but not the best I've ever had. The batter needed to be thicker, I think.

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ALK02G

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Reviewed: Oct. 15, 2008

I loved this recipe! I even forgot to put the salt and pepper in the flour and just put it on the hot pickles when they were hot. I dipped them in buttermilk ranch dressing. I used the sandwich pickles. The dip and flour is enough to make more than just a jar of pickles. I may reduce the amounts next time if I'm just making these for myself. Though it's great if you're making these for a party.

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Marcie

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Reviewed: Oct. 11, 2008

I live down south and crave fried pickles being pregnant. I now don't have to stop at my favorite diner on the way home from work, I just cook up a batch everyday! This is quick and easy!

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RENEEKEIANA

Cooking Level: Intermediate

Living In: Navarre, Florida, USA

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Reviewed: Sep. 27, 2008

These were good. Next time I won't use as much milk in the egg mixture.

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Sissy717

Cooking Level: Beginning

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Reviewed: Aug. 10, 2008

Loved these. I used the flat dill sandwich pickles, which makes ALL the difference in the world - they're SUPER easy to fry and turn. I normally have an issue when I fry pickles with the batter not sticking to them, but I think the 1 T. of flour in the egg mixture did the trick. I double-dipped them as the recipe called for, but I am big on the fried part, so I will triple-dip next time I make them. The Worchestire gives them a nice little kick/flavor. These were awesome!!

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I Can't Cook... but I try.

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