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1
Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F.
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2
Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour.
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3
Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together.
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4
This is easy to achieve if done in 2 or 3 small batches.
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5
Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides.
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6
Drain into a paper-towel-lined mixing bowl to absorb any excess grease.
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7
Season with kosher salt.
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8
Serve on a small plate with a ramekin of Buttermilk Chive Dressing.
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9
Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl.
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10
Toss the cucumbers with the pickling salt and cover with a thin layer of ice.
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11
Set aside for 4 hours.
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12
Drain, rinse and drain the cucumbers again.
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13
Toss the drained cucumbers with the mustard seed and crushed red pepper.
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14
Transfer to a storage container, leaving enough room for the brine.
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15
Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot.
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16
Brine to a boil and pour over the cucumbers.
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17
Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
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18
In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated.
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19
Add the chives, dill, sugar, and salt and pepper to taste and stir once more.
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20
Cover and store in the refrigerator until ready to use.
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21
For best results, do a day or two ahead of time before using.
