Fried Sweet Pickle Chips

We've been asked time and time again why we don't serve fried pickles at the markets. The answer? It's because pickle people don't do so well around a hot fryer! Fear not, though because we're about to bestow on you the BEST recipe for fried sweet pickles anywhere. Enjoy!


Dipping Sauce:

  • 1/4 cup mayonnaise
  • 1 tablespoon drained horseradish
  • 2 teaspoon ketchup 
  • 1/4 teaspoons Cajun seasoning

For the pickles:

  • Peanut or vegetable oil, for frying
  • 1/2 cup all purpose flour
  • 1 3/4 teaspoons Cajun seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon cayenne pepper 
  • Kosher salt
  • 2 cups Dr. Pickle Sweet Pickle Chips drained


  1. Make the sauce by combining the above ingredients and set aside in a bowl.
  2. Heat 1 inch peanut oil in a pot over medium heat to 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon slat and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
  3. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return to the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.