I am a pickle girl, as I am sure I have shared before, so of course I had to make this fried pickle burger by our BFF Bob. It is one of the more simple burgers that Mr. Belcher has to offer, with fried pickles and a spicy mayo being the stars of the show; but don’t let simple fool you, because DAMN it’s good.
Ingredients
Vegetable/Canola Oil for Frying
1/3 Cup Flour
1/3 Cup Cornmeal
1 Egg
1 TBSP Old Bay Seasoning
1 TSP Crushed Red Pepper Flakes
1 16 oz jar Kosher Dill Pickle Chips
4 Hamburger Buns
1/2 Cup Mayo
1 TBSP Frank’s Red Hot
1 TSP Ketchup
1 lb Ground Beef
Green Leaf Lettuce
Let’s Get Cooking
In a deep saucepan, heat about an inch of oil to 350F.
Mix the flour + cornmeal + seasoning + red pepper flakes in a large bowl. In a small bowl, crack the egg and beat it.
Drain the pickle chips and pat dry. Dunk the pickles in the eggs and then dredge in the seasoned flour. Fry the coated pickle chips in small batches until they turn golden brown. Remove from the oil with a slotted spoon. Be sure to check the oil temperature between batches.
In a bowl, mix together mayo + hot sauce + ketchup, adjusting per your taste.
Form the beef into 4 patties, season both sides with salt + pepper, and cook to your liking.
To build the burger: bottom bun, lettuce, burger, fried pickles, spicy mayo, top bun.
I think there is something special about making something yourself that you could easily buy at the store, like pickles! This is my second year with making my own pickles and canning them, it makes me feel so sustainable, especially when using my own produce. Canning to me is a lost skill, mostly something my grandparents and those before them did, so I am excited to start learning this for myself and fill up my shelves! Foodie with Family helped me with the canning basics. I was going for a super garlicky-dill pickle here and I revamped the recipe a little from last year, as it takes 6-weeks before I can try them out I will comeback with a flavor-update. I made 2 quarts worth, so edit this recipe as you need.
Ingredients
You’ll need pint-sized Mason jars and a large pot with a lid and rack in order to seal the jars, it is helpful to have the rack but not necessary.
First things first you need to sanitize your jars & lids. I submerge my jars & lids in boiling water for 5 minutes, then safely remove and let cool.
Prep all your ingredients, cut your cucumbers, peel and smash your garlic.
Prep the jars: to each jar add, 2 smashed garlic cloves + 1 bay leaf + 4 stalks of dill [ go crazy with it ] + 4 peppercorns + 1/8 TSP Allspice + 1/4 TSP Mustard Seeds + 1/8 TSP Red Pepper flakes. Add in the cucumbers on top, I went about 10 cucumbers per jar, they can be a little packed, but don’t force them in.
To make the brine, scale it according to the amount you’re making. In a saucepan, combine Apple Cider Vinegar + White Vinegar + Pickling Salt + Water and bring to a boil. Once boiling, pour into your prepared jars, making sure you leave 1/2″ headspace at the top.
Place the lids on the jars and gently tighten the ring around the jar, just enough that it has some resistance. This is when your huge canning pot comes in handy.
Bring the water to a rolling boil in your canning pot. Once boiling, add in your sealed jars, since I used pints, Foodie with Family noted I needed to boil for 15 minutes before removing and letting cool. The popping sound you may hear while cooling is completely normal! Allow to cool overnight before checking the seal. If the lid bounces back after pushing in the middle then be sure to move to the fridge, if there is no give they are good to sit on the shelves! Be sure to date the lids with the date the pickles were made. The pickles are ready in 6 weeks, so see you then for the taste test!
I LOVE chicken salad, as you can see with this being my third recipe. It is such a versatile meal, you want to make it spicy, sweet, tangy, the world is yours. I was inspired by a creator, Nutritiously Easy, on TikTok who made a pickle chicken salad. I’m a pickle girl, exclusively Claussens, so I had to make it, and holy shit I could eat the whole bowl myself. I have been eating it in a lettuce wrap with some kettle-cooked potato chips for lunch and honestly, I don’t think things could get any better.
Ingredients
3 Claussen Pickles, diced
1/2 Cup Mayo
Fresh Dill, chopped
1 TBSP Dijon Mustard
Splash of Pickle Juice
Rotisserie Chicken, chopped
3 Celery Stalks, diced
Green Onion, diced
Salt
Pepper
Let’s Get Cooking
Break down your rotisserie chicken,, removing the skins, and chopping them into bite-sized pieces. Be sure to save that and make chicken stock!
Prep all the rest of your ingredients and grab out a large bowl.
Toss in your chicken + Mayo + dijon + celery + pickles and mix well. Add in your salt + fresh dill + pickle juice + green onions + loads of black pepper. Mix well and let it rest in the fridge for at least 30 minutes, I stand by that it always tastes better the next day. Top with more black pepper to taste.
With our local Chic-Fil-A being shut down for a good part of 2 months now, I needed my chicken sandwich fill. I decided since I can’t get one there, I can just make it myself, without all the extreme beliefs attached. I got this idea after having some leftover pickle juice, instead of throwing it out, I decided to brine some chicken breast in it overnight. It may have been my best idea yet. Serve with french fries and you can leave out the ‘my pleasure’.
Ingredients
2 Chicken Breast
32 oz Pickle Juice, I used Grillos, but Claussen’s would also be good, or just whatever you have, I’m a pickle snob
2 Cloves Garlic, smashed and roughly chopped
Handful fresh dill
1/2 Cup Flour
1/3 Cup Cornmeal
1 TBSP Chili Powder
1 TSP Paprika
Salt & Pepper
2 Eggs
1/2 Cup Vegetable/Canola Oil, enough to cover the pan
Lettuce
Tomato, Sliced
Pickles, Sliced
Mayo
Let’s Get Cooking
We are brining overnight, if you can’t do 24 hours, I would recommend at least 3. Pour the pickle juice into a large bowl, and add in the extra garlic + dill + washed and dried chicken breast. Cover the bowl with foil and place in the fridge overnight.
After the bringing, take the chicken out, rinse it off and pat dry.
Whisk two eggs in a bowl and set aside. On a plate mix together flour + cornmeal + paprika + chili powder + salt + pepper.
In a large pan with high sides, add in the oil and heat on MED-HIGH.
While the oil is heating, dredge the chicken, first in the egg then flour, making sure the chicken is fully covered. Once the oil is hot, carefully add in the chicken, cooking for about 3-4 minutes on each side.
When the chicken is fully cooked, remove it and place on a paper towel-lined plate. Let rest.
Prepare the toppings, toast your buns and cut the tomatoes, pickles, and wash the lettuce.
Build your perfect sandwich: bottom bun, lettuce, chicken, pickles, tomatoes, mayo, top bun.
Hangry Hannah 