If you like pickles, today is your day! We’re celebrating National Pickle Day with the crew from Rusty Bucket. Here are a few facts about Rusty Bucket and their big day:
– Rusty Bucket is located at 1130 West 86th Street, Indianapolis, IN 46260
– Today, Monday, November 14 is National Pickle Day
– One of Rusty Bucket’s most popular and signature menu items is their appetizers of Deep-Fried Pickles
– Rusty Bucket’s mascot is a pickle and is often seen at several local community events in Indianapolis
– Rusty Bucket is a casual American restaurant and tavern, a gathering place where people come to enjoy really good food and drinks, thoughtfully crafted and served with a polished, yet down-to-earth style.
– Rusty Bucket is currently holding its annual Coat Drive – guests are encouraged to donate a new and/or gently used coats, which will benefit the Salvation Army. The Coat Drive is happening now through February 1, 2017. To date a total of 4,818 coats have been donated since initiation in 2011.
– Hours: Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 10 p.m.
– Happy Hour: Available Monday through Friday from 3 to 6 p.m. in the bar area for half-priced appetizers and pizzas, as well as a $5 Juicy Lucey burger
– The Buckeeteer Bookworm is a reading program designed to encourage kids to read. After five books have been read, a complimentary kid’s meal is earned.
1 pound Drakes Mix
1 16 oz. Bud Light
½ teaspoon salt and pepper
1 Tablespoon Cajun seasoning
Mix beer and seasoning together. Add Drakes Mix and whisk until very well incorporated.
Cilantro Ranch Dressing
½ packet Hidden Valley Ranch
4 Cups mayonnaise
1 Cup Buttermilk
2 Tablespoons cilantro
Chop cilantro and set aside. Mix together all other ingredients. add cilantro and mix thoroughly.
6 Pickle Spears, marinated
3 oz. cornstarch
6 oz. beer batter
2 oz. ranch dressing
Marinate pickles in milk. Dredge pickles in cornstarch to lightly coat, be sure to knock off excess. Coat with beer batter and fry until golden brown. Should be able to see the green of the pickle through the batter. Place pickles in a paper-lined wooden bowl and serve with 2 oz. of ranch dressing. Garnish with chopped parsley.
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