The Hungry Hussey: pickles

Was browsing through Facebook the other day and noticed a recipe for these pickles. I will note that this wasn't my recipe and in fact used the recipe found HERE.

Here on Hussey Farms (that's what I call our dinky garden), we plant a little garden every year. I love fresh fruit and veggies, so I enjoy doing it (until it gets extremely hot lol). So far, right now, we're getting cucumbers every day. So I thought what a great idea it would be to try this out.

So, I basically did what the recipe called for. I used a Ball jar and another reused pickle jar, but I also didn't use as many onions as this recipe called for. Three onions is a lot. I used a small onion and half of another.

Here's how I fixed these pickles.

1 - Chopped cucumbers into slices. Probably about 3/16". I didn't want them so thin where they'd be limp. I wanted some structure! Onions were sliced thinly. Maybe a 1/16" to 1/8".

The pot of water you see to the right, I actually took the water, vinegar, sugar, and salt and placed on medium heat to get the salt and sugar dissolved. Then I let that mixture cool before I poured on the mixture.

2 - Layer pickles and onion over and over until you reach the top. Add the celery seed when at the top. I only added 1 teaspoon to this.

3 - Pour mixture over cucumbers, onion, and celery seed. Place the lid on and I turned the jar some to get the celery seed mixed in well.

4 - That's it! Enjoy them. I have already eaten the first small jar I made and almost through this jar. After 1-2 days is when they're the best!

Ingredients:

1 cup white vinegar

1 cup granulated sugar

1 cup water

1-2 teaspoons celery seed

1 teaspoon salt

3 cups sliced cucumber

1-2 small onions (I used white onions (and 1.5 onion total))

Can use a container or jar like I did (cause it's the cool thing to do these days).

Note: Next time a little fresh dill would be a nice addition as well.

vinegar

Fried Pickles

South of the sweet tea line, we have a delicacy that some do not know about. That delicacy is fried pickles! Oh, and with plenty of ranch dressing too! No bottle of that either now, please fancy yourself, and make your ranch. Back to the pickles. I use straight up Mt. Olive Dill Pickle chips. Here's how I do it.

First, drain most of the juice from the pickles using a strainer. In a separate bowl, pour some buttermilk and add a few dashes of hot sauce if you desire. In this particular instance, I didn't.

Dip the pickles into the bowl to get coated with milk, then place back and drain excess off with the strainer. Dump the pickles into another bowl with House of Autry Seafood breading. Coat well, then fry.

The setup.

Added the pickles to the breading.

Fry in hot oil around 350°-375°

Pull and drain on paper towels when pickles are nice and golden brown.

I added a hotdog to the mix too... Yum!!!

Ingredients:

1 Jar dill pickles slices, 1-2 cups
1 bag House of Autry Seafood breader, 1-2 cups
Buttermilk, 1-2 cups
Oil for frying

Now, for this instance, I used my Medium Big Green Egg and my wok to fry these pickles. You can use whatever you have on hand, just be sure the temp is around 350°-375°.

My setup...