If you own a small restaurant or diner, you probably already serve Fried Pickles.  They are one of the most popular items on many menues today.

By simply switching from generic, common pickles to the One-of-a-Kind Taste of Habagardils you can increase your bottom line in three important ways --

1. Sell more off of the menu -- once you try Fried Habagardils, you'll know immediately -- these will sell!
2. Offer jars at the front of the restaurant for the customer to purchase and take home.  These are not the same old pickle they can get anywhere.  They WILL want a bottle.  Print out and include a fried pickle recipe for even more sales.
3. Word of mouth advertising -- once people try these, they will tell their friends.

Habagardils can be purchased in 5 gallon buckets for back of house usage and lots of 12 jars to sell out front.

Switch your pickles to Habagardils and just use the batter recipe you are currently using.  Or try the delicious one we use. 

Fried Habagardil Pickles

FRIED HABAGARDIL PICKLES

Ingredients: 

1 Egg, beaten
1 cups Milk
1 tablespoon Flour
1 tablespoon Worcestershire Sauce
1 teaspoon Pops' Pepper Patch Smoky Habanero Pepper Sauce or Pops' Pepper Patch Warm Chipotle Pepper Sauce
¾ teaspoon Salt
¾ teaspoon Pepper
3 ½ cup Flour
1 Jar of any variety of Pops' Pepper Patch Habagardil Pickles
Oil for deep frying

So Simple Directions:

1. Combine first 5 ingredients, stirring well. Set aside.
2. Combine 3 ½ cups flour, salt and pepper, stirring well.
3. Drain entire jar of Habagardils. 
4. Dip pickles in milk mixture and dredge in flour mixture, repeat process.
5. Preheat oil to 350 degrees.
6. Deep fry in hot oil until pickles float to surface and are golden brown.
7. Drain on paper towels.

Deep Fried Habagardils are even better when you serve them with a choice of dips.

Here are 3 of Pops' favorites.

HORSERADISH DIP

Ingredients: 

2 cups Mayonnaise
½ cup White Horseradish
2 teaspoons Lemon Juice
2 teaspoons Dry Mustard
½ teaspoons Salt

RANCH DIP

Ingredients: 

¾ cup sour cream
½ cup mayonnaise
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh chives
¼ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

HONEY MUSTARD

Ingredients:

1 cup Mayonnaise
4 tablespoons Sugar
4 tablespoons Cider Vinegar
6 tablespoons Honey
2 tablespoons French Mustard (or any other kind will do)
2 tablespoons Soy Sauce

The Simple Directions for all three:

Mix all the ingredients.

Ingredients and Purchasing instructions can be found HERE.