Best. Damned. Pickles. (from a store)

You can get them at Shaws, Star Markets, and even Wal-Mart. Man, I love these things. They blow away anything from the regular pickle companies.

They're sold refrigerated, so they won't be next to the ketchup.

Mt. Olive pickles

http://www.mtolivepickles.com/ProductLine/

http://www.bubbies.com/prod_pure_kosher_dills.shtml



It's almost as good as fresh out of the barrel in the Deli. They also make a fine Sauerkraut.


I get them at Trader Joe's but I've also seen them at some of our local high end grocers. (You know the one's I can't shop in for regular food but go to for special things)http://www.bubbies.com/recipe_box.shtml

PS: In case you're a daring sort here's the link to the Pickle Soup recipe: http://www.bubbies.com/recipe_box.shtml

I love deep fried pickles.

Buttermilk and corn meal.

Had them at Creole Connection in New Orleans years ago and still remember that first crunch.

I've never fried a pickle.

but I live in the Northeast, and that sounds like a southern thing.

Would it be fried with a batter, or just dumped in oil? Sounds like a recipe for splatter, without oil...

Buttermilk, corn meal, and egg. (Which I forgot when I posted above).

Definitely a Southern thing, though I have met some Southerners who say they've never had them. I think it's a Lousiana, Alabama, Texas thing.

When we used to go to Petersburg when I was a kid, I never saw them.

Fried dill pickles are a specialty in Beverly, Massachusetts. I've seen them several places in New England, in fact.

I'm near, must check this out!

But a google search turns up a lot of places in MA serving fried pickles. Including Amherst Brewing, Boston Beer Works, Porthole Pub in Lynn, Salem Beer Works, Gargoyle's in Somerville, Brother Jimmy's in Boston, Phillip's Old Colony House in Dorchester, etc.

And here's a recipe for something called "Frickles":

Frickles

1 cup flour

1 cup yellow cornmeal

2 tablespoons your favorite barbecue rub

¼ cup prepared yellow mustard

2 tablespoons beer

Medium jar (8 to 12 ounces) Dill pickle slices

Oil for frying

Heat the oil in a deep fryer to 350 F.

In a wide flat pan, combine the flour and cornmeal and season the mixture with the barbecue rub. In a small bowl make a slurry of mustard and beer.

Using your fingers, dip the pickle slices in the mustard mixture and then in the flour-cornmeal. Then, using tongs, slip individual pickle slices into the hot oil. Deep-fry until the batter is browned. The pickles will float to the top of the oil when done.

Remove them from the hot oil with tongs and drain them on paper towels on a shallow plate.

Makes 6 to 8 servings.

(Recipe from "The Frequent Fryers Cookbook," by Rick Browne, 2003, Regan books, $24.95, $19.95 paperback)