perfecting the pickle…

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.

8 thoughts on “perfecting the pickle…

  1. camikaos says:

    It was our chat yesterday over coffee that prompted this post. And I’ve never contemplated the kind of worcestershire. I always just get Lea&Perrins.

  2. Sarah says:

    I just had my first fried pickle the other day and it was delicious. How have I lived this long without knowing about fried pickles?!

  3. Brian Enigma says:

    I have never even heard of a fried pickle before. WHAT??? That sounds like a BAAAD flavor combination. But you remind me that I should probably try making pickles one of these days. I’ve pickled other things. The pickled parsnips were strange-looking, but pretty tasty. But I’ve never done actual pickles.

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