Recipes and Cooking Fried Pickles Be the first to rate & review! No sweet-and-salty barbecue is complete without pickles, especially, crispy friend pickles with ginger aioli. You can't have just one. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 2 mins Total Time: 27 mins Servings: 6 Yield: 4-1/2 cups Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoon ground black pepper 3 cup sliced pickled vegetables, such as sliced dill pickles, jalapeño pepper slices, pepperoncini slices, or pitted green olives ¾ cup buttermilk or sour milk* Peanut or vegetable oil for deep-fat frying 1 recipe Ginger Aïoli Ginger Aioli ⅓ cup mayonnaise or salad dressing 2 teaspoon grated fresh ginger 1 ½ teaspoon lime juice ⅛ teaspoon kosher salt ¼ cup olive oil 1 tablespoon minced green onion Directions Preheat the oven to 200°F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag, combine flour, cornmeal, and pepper. Set aside. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375°F. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables. Serve warm with Ginger Aïoli. Ginger Aioli In a small bowl whisk together mayonnaise, ginger, lime juice, and salt until combined. Gradually whisk in oil. Stir in green onion. Makes 2/3 cup. * To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using Rate it Print Nutrition Facts (per serving) 428 Calories 28g Fat 39g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 428 % Daily Value * Total Fat 28g 36% Saturated Fat 4g 20% Cholesterol 6mg 2% Sodium 817mg 36% Total Carbohydrate 39g 14% Total Sugars 3g Protein 6g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 206mg 4% Folate, total 48.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.