Oven Baked Pickles Food

OVEN-FRIED PICKLES

Steps:

• Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.

OVEN BAKED "FRIED" PICKLES

Steps:

• Turn oven broiler on high.
• In a medium bowl, whisk together eggs and flour.
• Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
• Place panko bread crumbs in a shallow dish.
• Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
• Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.
• Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
• Serve with Ranch dressing and a dash of hot sauce.

UN-FRIED PICKLES

Steps:

• Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.
• Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
• Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.
• Serve warm with the Diamond Sevens Ranch dressing.
• In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes.

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

OVEN-FRIED PICKLES

Steps:

• Preheat oven to 450° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, dill, melted butter, garlic powder, and cayenne and season with salt and pepper. Put flour in another shallow bowl. In a third bowl, beat eggs.
• Working in batches, toss pickles in flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated.
• Place pickles on prepared baking sheet and bake until golden and crispy, about 15 minutes.
• Serve with ranch.

ROASTED PICKLED PORK

Steps:

• Preheat your fan forced oven to 180 degrees celsius.
• Cover the top of the pork with the olive oil and massage in well.
• Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.