Crispy pickle treats, cheesy wraps, and pickled vegetables for a tangy, crunchy meal everyone can enjoy.
# 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 (at least 4 cups for skillet depth)
→ 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 assorted favorites
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon fresh dill, chopped
# Directions:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, mix all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then coat thoroughly in flour mixture, pressing gently so the coating adheres.
02 - Heat vegetable oil in a deep skillet to a depth of 2 inches and maintain at 350°F. Fry breaded pickles in batches for 2 to 3 minutes per side, turning until golden brown and crisp. Remove with a slotted spoon and place onto paper towels to drain excess oil.
03 - Lay each cheese slice flat and top with a slice of deli turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure each roll with a toothpick. Repeat for all spears.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables together on a large serving platter.
05 - Combine ranch dressing, pickle brine, and chopped fresh dill in a small bowl, stirring until fully blended. Serve sauce on the side.
