Josh’s mom, Jackie, makes the best pickles I’ve ever tried. At the end of every summer, friends and family drop off their garden cucumbers and Jackie pickles them. Last weekend Josh and I met up with Jackie and received our batch: four huge jars of pickles, each with varying degrees of heat (from peppers) and spices.
Though Josh and I have been known to eat through several jars in several hours, we showed enough restraint this year to be able to makes these vegan gluten free “fried” pickles, as per Jackie’s request.
These “fried” pickles are my healthy take on the classic appetizer. This version uses only vegan and gluten free ingredients and calls for baking rather than frying: all the flavor with a lot less refined flour and fat.