Cornmeal Crusted Pickles

Cornmeal Crusted Pickles

By Mueller Market Chef Julia Whitehorn

Ingredients:

• 2 cups cornmeal (pre-made)

• 1 jar dill pickles (We used Munkebo Farm)

• 1 tub Dill & Garlic Hummus for dipping (from Floreli Sunflower)

• 3-4 tbs Steept Spice Rub (from Tough Mother)

• 1-2 fresh cucumbers (from Vermillion Farms) to make quick pickles with the leftover liquid!

Directions

• Remove pickles from jar and lay on paper towels/pat dry (set jar with remaining liquid aside – do not toss!)

• Add 2 cups of cornmeal and 3-4 tbs of spice rub to a mixing bowl. Add the pickles and thoroughly combine so they get a nice coating.

• Drizzle sauce pan with olive oil to create shallow pool at bottom of pan

• One by one, transfer pickles to pan to cover in one layer (do not crowd). Let lightly fry for about 2-3 minutes per side

• Remove once they reach desired texture and color and transfer to paper towel to absorb excess oil

• Repeat process and serve with Floreli’s Dill & Garlic hummus or your dip of choice

• Slice up your fresh cucumbers and add to the leftover pickling liquid in your jar and put in the fridge for some tasty quick pickles.