Chef's At Home: Tim Hollingsworth's Fried Pickles and Homemade Ranch

Love fried pickles? Tim Hollingsworth, chef owner of Otium & champion of Netflix's Final Table, dishes up the best you may ever taste.

Ingredients

Fried Pickles

  • 20 cucumbers
  • 1 shallot
  • 1/2 carrot
  • 1 celery stalk
  • 3 cloves garlic
  • Olive oil
  • 5 black peppercorns
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon chili flakes
  • 1 teaspoon coriander seeds
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 sprigs dill
  • 1 1/2 quarts water
  • 2 quarts distilled white vinegar
  • 1 quart buttermilk, for dredging
  • C.J. Boyd’s Fried Chicken Dry Mix or DIY dry mix
  • Oil, for frying

Ranch

  • 1 cup sour cream or crème fraîche
  • 1/2 cup mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon red wine vinegar
  • 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh parsley, chopped
  • 1/4 teaspoon cumin, ground
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon green onion, chopped
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper

DIY Dry Mix

  • 1 3/4 cups all-purpose flour
  • 3/4 tablespoon salt
  • 2 tablespoons black pepper
  • 3 tablespoons herbs and spices

Steps

  1. Soak cucumbers in ice water for at least 2 hours prior to pickling.
  2. Peel and large dice carrot. Large dice celery stalks and cut garlic head in half. Combine with olive oil to prepare mirepoix, then sweat until translucent.

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