Crunchy fried pickles, cheese-wrapped spears, pickled veggies, and creamy dill dipping sauce to delight pickle fans.
# What You'll Need:
→ Fried Pickles
01 - 2 cups drained dill pickle chips or spears
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 favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# How to Make It:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing to adhere. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pickles in batches for 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
02 - Arrange each cheese slice on a flat surface. Top with a slice of turkey or ham if desired. Place a pickle spear at one end and roll up tightly. Secure each bite with a toothpick if needed.
03 - On a serving platter, neatly arrange fried pickles, pickle-wrapped bites, and assorted pickled vegetables for presentation.
04 - In a small bowl, blend ranch dressing, pickle brine, and chopped dill until homogenous. Serve alongside the platter.
