A tangy spread of crispy pickles, wrapped bites, and pickled veggies with creamy dipping sauce for sharing.
# 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
→ Pickled-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss 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
# Method:
01 - Pour buttermilk into a shallow bowl. In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to coat each piece.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet. Fry pickles in batches for 2–3 minutes per side until golden brown and crisp. Remove using a slotted spoon and transfer to paper towels to drain excess oil.
03 - Lay out cheese slices on a clean surface and top each with a slice of turkey or ham, if using. Position a pickle spear at one end and roll up tightly. Secure wraps with a toothpick as needed. Repeat for all spears.
04 - On a serving platter, arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables. Ensure variety in presentation for balance and color.
05 - In a small bowl, mix together ranch dressing, pickle brine, and chopped dill until uniform. Serve in a ramekin alongside the platter.
