A crisp, tangy array of pickles, cheese, and savory bites for a true pickle enthusiast’s meal.
# Components:
→ 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 selected pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Directions:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Dip each pickle chip or spear into buttermilk, then dredge in the seasoned flour mixture. 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 and crisp. Remove with a slotted spoon and drain on paper towels.
02 - Lay cheese slices on a flat surface and top each with a slice of turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure with a toothpick if needed and repeat until all ingredients are used.
03 - Present fried pickles, pickled-wrapped bites, and assorted pickled vegetables together on a serving platter.
04 - Combine ranch dressing, pickle brine, and chopped dill in a small bowl until smooth. Serve alongside the platter.
