I am very excited about this. My friend, Gail, is married to a true Southern gentleman named Les. He is from the deep, deep South and, as such, has access to many more artery-clogging recipes. I don’t know why this is, but I believe it has something to do with the oppressive heat in the Deep South that requires its inhabitants to sit on the front porch in the summer drinking iced Gin from a tumbler. And that, of course, requires snacks.
Now I’m not saying Les and Gail sit on the front porch and drink Gin, although if they do I will be more than happy to join them. But they know their way around the snack department and this one’s a peach.
This is the quintessential Southern snack: Fried Dill Pickles with Come Back Sauce. I don’t know who started frying pickles, but frying is an art form in the South and it was only a matter of time before pickles got involved.
Come Back Sauce is a Southern tradition. The name says it all. This sauce just makes you come back for more, even if you’ve already eaten a gallon of it. This recipe is all the better because it is from Les’s mother. And we all know there’s no better Southern cook that somebody’s mother. (By the way, if you have a recipe from somebody’s mother, including your own, let me know and I’ll share it on the blog.)
Come Back Sauce
1 cup mayonnaise
1/2 cup olive oil
1/3 cup chili sauce
1/4 cup ketchup
2 tablespoons water
4 teaspoons Worchestershire sauce
4 teaspoons yellow mustard
2 teaspoons coarsely ground pepper
1/8 teaspoon paprika
1/4 teaspoon hot sauce
1 medium onion, minced
2 cloves garlic, minced
1 tablespoon lemon juice
Combine all ingredients and chill for one hour. Yield: three cups
As to the pickles, I don’t think anyone knows more about frying pickles than Pickle Packers International, which its website notes has been serving the pickled vegetable industry for over 100 years.
So here’s the link to the Fried Pickle recipe they use.