By ANDREW ARMSTRONG / Community Columnist

Bud Martin, I appreciate your recipe for a fabulous take on fried chicken. This chicken pairs well with any fresh green garden salad.

What goes well with salad? Pickles, of course. This week we have a selection of recipes that are savory, dilled, sweet and even a dip to go with your fresh summer veggies. Next time you are getting ready to go to a party, you should choose one of this week’s recipes. If you plan accordingly, you will impress your friends with DILL-ightful recipes. In return, you will enjoy yourself more and not be left stressing over a situation, which could leave you in a real pickle.

Follow Andrew M. Armstrong Recipe Columnist on Facebook, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions. 

Bud’s Fried Chicken

8 chicken tenders

1 egg, jumbo

2 tablespoons of cornstarch

1½ cups of buttermilk

¾ a cup of flour, self-rising (more if needed)

1½ cups of flour, all purpose

A dash of Adolph’s Seasoned Meat Tenderizer (yellow top)

A dash of Lawry’s Seasoned Salt

Preheat a skillet of corn oil. In a large bowl mix together the egg and cornstarch, then combine with the seasonings and buttermilk. Blend in the ¾ a cup of flour. In a Ziploc bag add the remaining flour and 1 tablespoon of each of the seasonings. Toss the chicken in the batter, then coat with the flour mixture. Place the chicken in the hot oil and add a dash of Adolph’s Seasoning to the top. Turn the chicken several times and cook until it is golden brown.

Mary Johnson’s Sweet Pickles

7 pounds of cucumbers

2 cups of lime

1½ quarts of vinegar

5 pounds of sugar

1 tablespoon of salt

1 teaspoon of celery seed

1 teaspoon of whole cloves

1 teaspoon of mixed spices

2 gallons of water

Slice the cucumbers ¼-inch thick. Cover with a solution of lime and the 2 gallons of water. Soak the slices for 24 hours, stirring occasionally. Rinse well with fresh water and soak in clean water for three hours. Drain and cover with the remaining ingredients. Soak the cucumbers overnight. Boil the cucumbers with the mixture for 20 minutes, then pack in jars and process in a water bath for 15 minutes.

Mawmaw’s Mixed Vegetable Pickles

1 cup of pickling salt

1 gallon of cold water

1 quart of cucumbers, sliced (1 inch)

2 cups of baby carrots

2 cups of celery spears

2 cups of onions, chunky chopped

2 bell peppers, sliced (any color)

1 cauliflower, broken into pieces

7 cups of vinegar

2 cups of sugar

1 hot pepper for each jar (optional)

¼ a cup of mustard seeds

2 tablespoons of celery seed

This recipe can be used with any vegetables. Radishes, okra and squash are good in this recipe as well. In a large crock or plastic container, dissolve the salt in the water and pour over the vegetables. Cover and allow it to stand in a cool place for 24 hours. Drain well. Combine the remaining ingredients in a 10-quart Dutch oven and bring to a boil. Once boiling cook it for five minutes longer. Add the vegetables to the pot and simmer, until they are well-heated. Place the mixture in jars and leave ¼-inch space at the top. Remove any trapped bubbles, return the lids and process in a water bath for 15 minutes.

Mrs. Boone’s Kosher Dill Pickles

1 head of fresh dill or seeds

1 jalapeno pepper for each jar

3-4 fresh cloves of garlic for each jar

2 quarts of water

1 quart of vinegar

1 cup of non-iodized salt

Use fresh, firm cucumbers and pack the first three ingredients in jars. Bring the water, vinegar and salt to a boil. Pour the mixture over the cucumbers and remove air bubbles. Process the jars in a water bath for 10-15 minutes.

Cheneyville Dill Dip

1 cup of sour cream

1 cup of mayo

1 tablespoon of dill weed

1 tablespoon of onion

1 teaspoon of seasoned salt

1 teaspoon of parsley flakes

Blend well and chill for 48 hours before serving.