Canning Recipes

Dill Pickle Chips
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pints sliced dill pickles -- undrained
1 egg -- beaten
1 tablespoon all-purpose flour
1/2 teaspoon hot sauce
1 1/2 cups all-purpose flour
2 1/2 teaspoons ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
Vegetable oil

Drain pickles, reserving 2/3 cup pickle juice. Press pickles between
paper towels to remove excess moisture.

Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce; set
aside. Combine 1 1/2 cups flour, red pepper, garlic powder, and salt;
stir well. Dip pickles in reserved egg mixture; dredge in flour mixture.

Fry coated pickles in batches in hot oil (375 degrees) for 2 to 3 minutes
or until golden, turning once. Drain pickle chips on paper towels. Serve

This recipe yields about 10 1/2 dozen chips.

Comments: This recipe takes advantage of pickles you may already have
canned or you may use commercial dill pickles.

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