The Leaning Tower of Pickles

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Vegetable oil

1 1/2 cups yellow cornmeal 

1 tablespoon seafood seasoning, such as Old Bay 

2 teaspoons salt

1/2 teaspoon cayenne pepper 

One 8-ounce jar pickled carrots, such as from a jar of vinegar-packed giardiniera 

One 8-ounce jar pickled jalapenos 

One 8-ounce jar sliced dill pickles 

Angry Sauce, recipe follows

Angry Sauce:

1 cup Japanese mayonnaise

1/4 cup chile paste, such as Sambal 

2 tablespoons rice wine vinegar 

2 teaspoons soy sauce 

1 teaspoon zested ginger 

1 teaspoon sugar 

1 clove garlic, zested 

Kosher salt and pepper, optional


Special equipment:
4-inch wooden skewers
  1. In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F.
  2. In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined.
  3. In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes. Repeat with the remaining pickles. Drain on a paper-towel-lined plate.
  4. Stack 6 fried pickles, alternating varieties, on a 4-inch skewer. Serve with a bowl of Angry Sauce. Prepare for a barrage of high fives from your bros.

Angry Sauce:

  1. Mix the mayonnaise, chile paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl. Adjust the seasoning if necessary.
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