Beer-Battered Dill Pickles

"My dad loves these. So this is for you Pops."
photo by Linajjac photo by Linajjac
photo by Linajjac
Ready In:




  • Slice dill pickles to approximately 1/8" thickness.
  • Mix remaining ingredients.
  • Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.

Questions & Replies

Got a question? Share it with the community!


  1. My husband has been begging me to try these. So to stop all the whining, I made these as part of our Zaar Week Cookathon/Fourth of July celebration. The idea of fried pickles didn't really sound like a good idea to me but was I ever wrong. These little buggers were delicious. Salty, spicy, and crunchy. Huge hit with my guests and of course my husband. Thanks NurseDi for making our celebration even better.
  2. Great recipe and so glad to find it. We experimented with dills both spears and thin slices. The overall choice was the Vlasic Kosher Dill Spears halfed lengthwise. Perfect bite of dill pickle and beer batter. Yes, it needs more beer so I couldn't give it a 5 star, perfect balance of spices when served with a cooling cucumber or ranch sauce. If you have a few spice weaklings try using 1/3 what the recipe calls for in the batter and put the rest into your ranch dressing so those who enjoy the bite still have it. Then call it blossom sauce.
  3. I followed the recipe exactly and both DH and I enjoyed them tremendously. I especially enjoy the beer batter (vs. egg) because I have several vegetarian friends and I%u2019m always looking for fun recipes to cook and serve to be enjoyed by everyone. I might try adding just a tad more beer (up to ¾ cup) next time, but the original recipe worked fine for me.
  4. The ratio for flour:beer is not correct in this recipe. As written you get a paste rather than a batter. I used 1/2 c. beer for the 1/2 c. flour which worked a bit better. Also, this batter is excessively spicy as written. In the first batch I did, I only used about 1/2 tsp. (NOT T) of cayenne pepper because I ran out. I still thought it was too spicy, but not everyone complained so when I made another 1/2 batch for more pickles I kept that ratio of cayenne. Next time I will dry the pickles very well, maybe even overnight, before battering - the batter was sliding off in the oil. I will also stick to 1/8" thick slices (my husband had bought spears and presliced and I thought they were too pickley). The flavor is enticing, and my husband wants me to do this again, so I will continue to tweak. I had only had breaded fried pickles before.
  5. Excellent! Served for fathers day today with ranch dressing and were a hit. Just like the ones I've had down south! Will definately make again.



Find More Recipes