Fried Dill Pickles w/ Dill Pickle Horseradish Sauce

 Fried Dill Pickles w/ Dill Pickle Horseradish Sauce

Bubbie's Fried Dill Pickles w/ Dill Pickle Horseradish Sauce

Growing up my sister and I would spend our allowance on Dill Pickles from the Barrel. There was a small grocery store around the corner and they had these huge barrels at the end of the check out line. There were no other pickles like it. Then one day many years ago I came across Bubbie’s and I was transported back to my childhood and those amazing Dill Pickles! No other brand of Pickle has come close to Bubbies!

Serves 2-4



6-8 Bubbies Dill Pickles sliced

2 1/2 cups of Safflower or High Heat Oil to fry

1/2 cup AP Flour

1/2 cup Pickle Juice

1 tsp of Garlic Powder

1 tsp of Onion Salt

1/3 tsp of Cayenne

1/2 tsp Bayou BBQ Seasoning ( any dry bbq seasoning will work)

Pepper to taste

1/4 cup chopped Parsley

Dill Pickle Horseradish Sauce

1/3 cup Vegan Mayo ( I used Vegenaise from Follow Your Heart)

2 tsp of Pickle Juice

1 Dill Pickle

2 Tbsp Horseradish Mustard or Plain Horseradish

1 tsp of Beefree Honee ( You can use Maple Syrup)

Salt & Pepper to taste


1. Make the sauce in a food processor by combining the Vegenaise, Dill Pickle, Horseradish Mustard, Beefree Honee, Pickle Juice, Salt & Pepper. Pulse until well combined. Refrigerte until ready to serve

2. Slice the Pickles relatively thin and place them on a towel to dry

3. Prepare the batter by mixing together the Flour, Seasonings and Pickle Juice and set aside.

4. Heat the Oil to 375 ( if you don’t have a Thermometer you can test the oil by placing a wooden spoon or chopstick in the oil. Once there are a decent amount of bubbles the Oil is ready to go

5. Dip the Pickles a few at a time into the batter. Shake off any excess batter and gently place them in the hot oil. They should take about 1 - 2 minutes total to cook. After about 30 seconds, I give them a quick stir to make sure they don’t stick to each other and to cook on both sides

6. Once you remove the Pickles from the oil place them on a few sheets of paper towel to drain

7. Allow the oil to come back to temp and then repeat the frying process until all the pickles / batter is done

8. Toss with chopped Parsley and serve right away with the Dill Pickle Horseradish Sauce