Fried Dill Pickles

  By  , ,

October 25, 2015

  • Prep: 25 mins
  • Cook: 5 mins
  • Yields: 3 dozen


1Preheat oil a deep-fat fryer or electric skillet to 375°F.

2In a small bowl, combine the sour cream, milk, chives, dill and vinegar. Cover and chill until serving.

3Drain pickles from brine and pat dry. In a shallow bowl, place 1/2 cup cornstarch. In another shallow bowl, whisk egg and milk. In a third shall bowl, combine the corn meal, dill, red pepper, salt, pepper and remaining cornstarch.

4Coat pickles in cornstarch, then dip in egg mixture and coat in corn meal mixture.

5Fry pickles, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels.

6Serve pickles warm with sour cream dip.


1 cup sour cream

3 Tbsp milk

2 Tbsp chopped fresh chives

1 Tbsp snipped fresh dill

1 Tbsp cider vinegar

For Pickles:

3 dozen prepared slices Mrs. Wages® Bread & Butter Pickles

1 cup cornstarch, divided

1 egg

1/3 cup milk

1/4 cup corn meal

1 Tbsp snipped fresh dill

1 tsp red pepper

1/2 tsp salt

1/2 tsp black pepper


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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