Breaded & Baked Pickles (vegan) Recipe

Name: Breaded & Baked Pickles (vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large pickles (cut in half lengthways if they're really fat), or 6 small (like mine!); 1/4 cup yellow mustard; 2 tsp demerara sugar/brown or turbinado are similar, dissolved as best you can in 1 teaspoon of hot water (use an egg cup and stir it with a teaspoon!); 1/4 cup dried natural breadcrumbs; 1/2 tsp paprika; 1/2 tsp onion granules; 1/8 tsp garlic powder; 1/2 tsp dried mixed herbs (consisting of oregano, marjoram and thyme); 1/8 tsp cayenne pepper; 1/4 tsp dry mustard powder; 1/8 tsp ground black pepper; 1 pinch sea salt (not too much!); 3 sprays of 1 cal cooking spray

Servings: persons

3 large pickles (cut in half lengthways if they're really fat), or 6 small (like mine!)
1/4 cup yellow mustard
2 tsp demerara sugar/brown or turbinado are similar, dissolved as best you can in 1 teaspoon of hot water (use an egg cup and stir it with a teaspoon!)
1/4 cup dried natural breadcrumbs
1/2 tsp paprika
1/2 tsp onion granules
1/8 tsp garlic powder
1/2 tsp dried mixed herbs (consisting of oregano, marjoram and thyme)
1/8 tsp cayenne pepper
1/4 tsp dry mustard powder
1/8 tsp ground black pepper
1 pinch sea salt (not too much!)
3 sprays of 1 cal cooking spray

1
Heat the oven to 200 C
2
Put a small piece of baking parchment paper on a baking sheet.
3
Put all breading ingredients in a bowl big enough to roll your pickle in.
4
Likewise with your mustard and dissolved brown sugar, mix them together in suitably sized bowl or dish.
5
Drain and dry pickles on kitchen paper.
6
Roll each pickle first in mustard, letting most of it drip off (a fork is handy here), then into the crumbs, getting them covered in crumb mix.
7
Place each pickle on the tray, then spray them with cooking spray.
8
Put the pickles in the oven and bake for 10 minutes, but turn them over after five.
9
Take them out and let them cool slightly...while you take a photo of them...um, until they have cooled enough to eat!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large pickles (cut in half lengthways if they're really fat), or 6 small (like mine!), 1/4 cup yellow mustard, 2 tsp demerara sugar/brown or turbinado are similar, dissolved as best you can in 1 teaspoon of hot water (use an egg cup and stir it with a teaspoon!), 1/4 cup dried natural breadcrumbs, and more.

Yes, Breaded & Baked Pickles (vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded & Baked Pickles (vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions