Enjoy a crispy, tangy spread starring fried pickles, pickled bites, and assorted pickled veggies for bold flavor.
# Ingredient list:
→ 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 other favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Step-by-Step Guide:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle piece in buttermilk, then dredge in flour mixture and press gently to adhere.
02 - 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 and crisp. Remove with a slotted spoon, drain on paper towels.
03 - Lay each cheese slice on a flat surface. Top with a slice of turkey or ham, if using. Place a pickle spear at one end and roll up tightly; secure with a toothpick as needed. Repeat with remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - In a small bowl, stir together ranch dressing, pickle brine, and fresh dill. Serve this sauce alongside your platter.
