I got a little obsessed a while ago with the making and consuming of refrigerator pickles. I like pickles. They’re tasty. I hope we’re not arguing this fact. My fridge pickles? Well they were okay. I’m looking forward to making another batch soon. I think I’ve established what I did and didn’t like about them, but in the meantime my pickle interests have shifted slightly.
To frying the perfect pickle.
And I think I may be getting there. I’d have a photo up in the corner for you except they were really good so we ate them all up. Every. Last. One. even the fried pickled asparagus and the fried pickled beets. Delicious. Not the healthiest thing to eat but damn were they some fine pickles.
Especially the beets.
But I think the secret to the perfect fried pickle may be the same as the secret to the perfect Bloody Mary.
Yes. Worcestershire. A word so hard to spell it makes my head spin, but I won’t make a Bloody Mary without it and I’m thinking I won’t make fried pickled things without it either. I’ll keep you updated on my progress. If I don’t explode first.