Trü Fried Pickles
1 egg, beaten
1 cup milk
1 Tbsp all-purpose flour
1 Tbsp Worcestershire sauce
¾ tsp salt
1 tsp ground black pepper
3 ½ cups all-purpose flour
1 jar Trü Pickles (sliced in quarters lengthwise) Place on paper towel to remove moisture
1 quart vegetable oil for deep frying
In a small bowl, mix together the egg, milk, 1 Tbsp flour, and Worcestershire sauce.
In a separate bowl, stir together the remaining flour, salt and pepper.
Heat oil to 350 F (175 C) in a deep-fryer or heavy deep skillet.
Dip pickle slices into the milk mixture, then into the flour mixture. Then re-dip into the milk mixture and into the flour mixture (two coats per slice).
Place the pickles carefully into the hot oil. Avoid over-crowding by frying in several batches.
Fry until pickles float to the surface and are golden brown.
Remove with a slotted spoon, and drain on paper towels. Tastes great with a ranch dip mixed with small amount of Trü Pickle juice!
1/3 cup Trü Pickles, finely chopped
1 large tomato, finely chopped
1 medium fresh jalapeno pepper, seeds and core removed, finely chopped
2 Tbsp fresh cilantro, finely chopped
1/3 cup red onion, finely chopped
1 Tbsp Trü Pickle juice
2 Tbsp olive oil
salt and pepper to taste
Combine all ingredients and enjoy!
Butter or margarine
2 slices bread
2 slices of your favorite cheese
1 Trü Pickle, sliced thinly lengthwise
Heat a non-stick skillet or griddle to medium heat.
Spread butter or margarine on one side of each piece of bread
On non-buttered side of bread, layer a slice of cheese, pickle slices, and 2nd slice of cheese.
Place 2nd piece of bread, buttered side up, on top of cheese and pickle layers.
Cook for 1-2 minutes on each side, or until golden brown and cheese is melted.
1 pound boneless, skinless chicken breasts, cut into large chunks
¾ cup Trü Pickle juice
1 cup dried bread crumbs
1 tsp Italian seasoning
2 eggs, beaten (or ½ cup egg substitute)
2 tsp Trü Pickle juice
Preheat oven to 375 F
Marinate the chicken chunks in the pickle juice for at least 30 minutes.
Mix together the bread crumbs and Italian seasoning
Add 2 tsp pickle juice to the beaten eggs (or substitute) and whisk together
Coat the chicken pieces in the egg mixture, and then roll into the crumb mixture to coat
Place coated chicken pieces on a baking sheet (use non-stick sheet, or cover sheet with parchment paper)
Trü Pickle Soup
3 Tbsp butter
¼ cup onion, finely chopped
½ cup white wine
½ cup plus 1 Tbsp all-purpose flour
5 cups water
1 ½ cups Trü Pickle juice
2 tsp dried dill weed, crushed
½ cup heavy cream, whipping cream or milk
salt and pepper to taste
1 Trü Pickle, cut julienne style
Melt butter in a large soup pot over medium heat.
Add the onion and sauté until soft.
Add white wine, and cook until most of the liquid has evaporated.
Reduce heat to low and stir in flour (do not brown).
Add water and pickle juice, using a whisk.
Bring to a slow boil, stirring constantly, until the soup thickens slightly.
Add the crushed dill weed.
Stir in the cream or milk
add salt and pepper to taste
Remove from heat, and garnish with the julienne pickles when serving
For a heartier dish, add 2 cups cubed and boiled potatoes.
Trü Pickle Spread
8 Trü Pickles
2-8 oz packages of softened cream cheese
½ pound of thinly sliced corned beef
3-4 Tbsp of Trü Pickle juice
Finely chop the pickles and the meat.
Blend together the softened cream cheese and pickle juice.
Add garlic salt to taste
Stir in the chopped meat and pickles.
Refrigerate for at least half an hour before serving
Dried beef or thinly sliced ham
Take 1 whole Trü Pickle and smear with cream cheese
Wrap the smeared pickle in the dried beef or ham
Cut across the wrapped pickle in ½ to ¾ inch slices
60 mL (or 2 oz) Vodka
20 mL (or ½ oz) Trü Pickle juice
1 Trü Pickle slice (as garnish on glass lip)
1 red chili (can use the one in the Trü Pickle jar)
Mix together the Vodka and pickle juice
Drop the red chili into the bottom of the glass
Garnish the glass lip with a pickle slice
"Bacon & Eggs"
4 hardboiled eggs, shelled
1 jar of Smoked Black Pepper brine
Eat all of your Smoked Black Pepper pickles and save the brine
Hardboil 4 eggs, cool, and remove the shells
Put the eggs in the jar of brine, and refrigerate for about 3-4 days
Enjoy the taste of eggs with that smokey flavor, without the meat!
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