Monday we talked about pulled pork sliders ‘n’ slaw. And we casually mentioned pickles as an accompaniment to this fabulous sandwich. I happen to be of the opinion that a good pickle makes a slider (in this case pork), but also a beef hamburger, much better. Something about that briny, tangy, crispy (and they better be crispy or there will be #$%& to pay) taste and texture with a burger or sandwich that makes it feel complete.
Also, isn’t the word pickle great? You can eat a pickle, get into a pickle, pickle something….noun AND verb.
And that’s just what McClure’s does. They pickle their own pickles! It’s a family-inspired, local-ingredients-preferred, groundbreaking trendsetter in the world of pickling. And they have fantastic design. You know how I love that. I’m a sucker for good package design.
To complement the pork, I chose McClure’s Spicy Pickles (shown above). I wanted a little kick to contrast with the sweetness of the BBQ sauce on the pork. McClure’s spicy spears are juuuuuust right in terms of spiciness. Ever eat something “spicy” and you can’t taste anything because all you can think about is calling the fire department to extinguish your mouth? Yeah, that’s no good. I prefer to have some kick WITH taste. And not burn off my taste buds. I like those. McClure’s manages to keep its crispness, with a nice tang and level of heat, that will keep you reaching for more.
Now, I’m sure that aside from putting them in your sliders, there are TONS of things to do with pickles. But, a while back when we featured the review of Joe Doe restaurant, I maintained that YOU SHOULD ALWAYS FRY A PICKLE. So I did. I fried some McClure’s Spicy Spears, and I’m gonna tell you how I did it.
Before I get into that, a few words on my experience with frying pickles. I managed to set off both smoke detectors in my apartment, my dog had a bit of a panic attack (he’s fine now) because of the beeping noise, and I burned myself. Oh and I made a fantastic mess. So unless you are an old pro at frying things, be careful. Please.
BUT! The pickles were frickin’ good! I swear. The McClure’s spears maintained their crispiness and spiciness throughout the torture I inflicted upon them. They held up admirably. And they had no time to prepare – they never saw it coming. Further, the spice and the slightly garlic-y, but mild fry batter were a good combo. I served ’em up with a cucumber dill yogurt sauce like so:
Fried Pickle Ingredients:
1 pint sliced dill pickles, undrained
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
What to do:
Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice and egg. Stir well and set aside.
Combine 1 1/2 cups flour with garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.
Cucumber Dill Yogurt Dip:
two 8-ounce containers of plain Greek yogurt
1 pound cucumber, peeled, seeded, and chopped fine
2 teaspoons finely chopped fresh dill plus dill sprigs for garnish
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
What to do:
In a food processor or blender bowl combine the drained yogurt, the cucumbers (squeezed dry between paper towels) the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Blend or process it up. Store in the fridge until ready to serve. Garnish it with the dill sprigs, and serve it with the pita wedges & fried pickles!
Now, who’s coming over to clean this mess up for me?
And this video really just says it all….