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food

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

Fried Pickles

  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.
  3. Combine and toast spices; make a sachet (using a sachet or cheesecloth and twine).
  4. Combine sachet, garlic, water, vinegar, sugar and salt to mirepoix and bring to a boil to make pickling liquid.
  5. Drain cucumbers, be sure to remove all ice, and add dill.
  6. Pour pickling liquid over cucumbers. Cover and let cool to room temperature.
  7. Refrigerate at least 1 week before using.
  8. Cut pickles into crinkle cut chips and soak in buttermilk.
  9. If making your own dry mix, combine flour, salt, black pepper, herbs and spices.
  10. Dredge pickles in dry mix or CJ Boyd's Fried Chicken Dry Mix and rest until flour is hydrated.
  11. Deep-fry in oil heated to 350 degrees.

Ranch

  1. Mix all the ingredients together, serve with fried pickles and enjoy!