It’s National Pickle Day

Chef Nick Keller from the Rusty Bucket Restaurant shows us how to make friend Pickles.

BEER BATTER

INGREDIENT           QUANTITY  MEASURE

DRAKES MIX                       1          LB

BUD LIGHT                          16        OZ

SALT AND PEPPER            1/2       TSP

CAJUN SEASONING           1          TBL

METHOD OF PREPARATION

MIX BEER AND SEASONING TOGETHER. ADD DRAKES MIX AND WHISK UNTIL VERY WELL INCORPORATED.

CILANTRO RANCH

INGREDIENT                                  QUANTITY   MEASURE

HIDDEN VALLEY RANCH                        1/2       PACKET

MAYONAISSE                                              4          CUP

BUTTERMILK                                              1          CUP

CILANTRO                                                   2          TBL

 

 

METHOD OF PREPARATION

CHOP CILANTRO AND SET ASIDE. MIX TOGETHER ALL OTHER INGREDIENTS. ADD CILANTRO AND MIX THOUROUGHLY.

FRIED PICKLES
INGREDIENT                      QUANTITY

PICKLE SPEAR,MARINATED       6

CORNSTARCH                                 3

BEER BATTER                                 6

RANCH DRESSING                         2

 

METHOD OF PREPARATION

MARINATE PICKLES IN MILK, DREDGE PICKLES IN CORNSTARCH TO LIGHTLY COAT, BE SURE TO KNOCK OFF EXCESS. COAT WITH BEER BATTER AND FRY UNTIL GOLDEN BROWN. SHOULD BE ABLE TO SEE THE GREEN OF THE PICKLE THROUGH THE BATTER. PLACE PICKLES IN A PAPER LINED WOODEN BOWL AND SERVE WITH 2 OZ.