Enjoy a tangy, crunchy feast of fried pickles, pickled veggies, and playful cheesy pickle bites.
# What You'll Need:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, drained and patted dry
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup cornmeal
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Pickle-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss cheese or cheddar cheese
14 - 8 slices deli turkey or ham (optional, omit for vegetarian)
→ Assorted Pickled Vegetables
15 - 1 cup pickled carrots
16 - 1 cup pickled onions
17 - 1 cup pickled green beans
18 - 1 cup pickled jalapeños
19 - 1 cup pickled cauliflower or other favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Cooking Steps:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, blend flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then coat thoroughly with the flour mixture.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pickles in batches for 2 to 3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
03 - Lay out cheese slices and layer each with turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure with a toothpick. Repeat for all spears.
04 - Arrange fried pickles, pickle-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - Combine ranch dressing, pickle brine, and chopped dill in a small bowl, stirring until fully mixed. Offer alongside the platter for dipping.
