Cornmeal-Fried Pickles

Method

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• 2 cucumbers
• 3 1/2 tablespoons salt, divided
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons yellow mustard seeds
• 3/8 teaspoon black peppercorns
• 1 small clove
• 1 small piece star anise
• 1 2-inch piece of lemon peel
• 1 1/2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1/2 cup cornmeal
• 1/2 cup corn flour
• 1 teaspoon crab boil seasoning
• 1 cup oil for frying

Pickle the cucumbers: slice the cucumbers 1/4-inch thick. In a large plastic container, mix the cucumbers with 2 tablespoons salt. Set aside, and let stand for 3 hours. Rinse and drain thoroughly.

Wrap the coriander seeds, mustard seeds, peppercorns, clove, star anise, and lemon peel in cheesecloth and tie in a sachet with butcher twine. In a non-reactive pan, bring the vinegar, water, sugar, remaining salt, and spice sachet to a boil. Let cool slightly then pour pickling liquid over the rinsed and drained cucumbers. Cover and refrigerate for three days.

Fry the pickles: heat the oil to 350°F in a large pot. Combine the cornmeal, corn flour, and crab boil seasoning in a large shallow dish. Dredge the pickles in the cornmeal mixture and fry in the hot oil until golden, about 1 minute. Serve immediately.

Yield

4 servings