Ranch Dill Pickles Food

RANCH DILL PICKLES RECIPE

Steps:

• Place dill, onion, and garlic in a large wide-mouth quart mason jar.
• Fill jar to top with cucumber slices.
• Meanwhile, place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in a small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid in the mason jar over the cucumbers.
• Cool slightly, then place top on jar and refrigerate overnight.

RANCH DILL PICKLES (TIKTOK RECIPE)

Steps:

• Open jars of pickles. Sprinkle in 1/2 packet of seasoning into each jar. Replace lid and shake vigorously.
• Place in fridge to chill for 24 hours then enjoy!

TWO-INGREDIENT RANCH KOSHER DILL PICKLE SPEARS

Steps:

• Open the jar of pickles and spoon out 3 tablespoons of the pickle juice. Pour in packet of ranch salad dressing mix. Screw lid on and shake until evenly combined.
• Refrigerate for 24 hours, shaking jar every 8 hours.

DILL RANCH SNACK CRACKERS

Steps:

• Dump crackers into big bowl.
• In small bowl, stir together the oil, dressing mix, and dill, mixing well.
• Pour over crackers, and stir until very well blended.
• Over an hours time periodically stir the crackers.
• Pour into a gallon ziploc bag.
• Enjoy!

DILL RANCH DRESSING

Steps:

• Mix all and let set in fridge for at least an hour to blend flavors. If you want it a little thinner, use a little more milk, but watch how much you put inches A little bit goes a long way (at least for me!).
• cooking time is fridge time.

FRIED PICKLES WITH PICKLED RANCH DIP

Steps:

• Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
• Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
• Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
• In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
• Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.