Description
Enjoy a tangy and crunchy feast with this pickle lover’s dream recipe featuring crispy fried pickles, pickled vegetable bites wrapped in cheese and deli meat, and an array of flavorful pickled vegetables served with a dill-infused ranch dipping sauce.
Ingredients
Scale
Fried Pickles
- 2 cups dill pickle chips or spears, drained and patted dry
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (enough for 2 inches deep in skillet)
Pickled-Wrapped Bites
- 8 large dill pickle spears
- 8 slices Swiss or cheddar cheese
- 8 slices deli turkey or ham (optional, omit for vegetarian)
Pickled Vegetables
- 1 cup pickled carrots
- 1 cup pickled onions
- 1 cup pickled green beans
- 1 cup pickled jalapeños
- 1 cup pickled cauliflower or favorite pickled vegetables
Dipping Sauce
- 1/2 cup ranch dressing
- 2 tablespoons pickle brine
- 1 tablespoon chopped fresh dill
Instructions
- Coat the Pickles: Pour buttermilk into a shallow bowl. In a separate bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to ensure full coating.
- Fry Pickles: Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the coated pickles in batches, cooking each side for 2 to 3 minutes until golden brown and crispy. Remove using a slotted spoon and place on paper towels to drain excess oil.
- Prepare Pickled-Wrapped Bites: Lay out slices of Swiss or cheddar cheese on a flat surface. If using, place a slice of deli turkey or ham atop each cheese slice. Place one large dill pickle spear at one end of the cheese (and meat) slice, then roll tightly around the pickle. Secure each roll with a toothpick. Repeat for all spears.
- Arrange the Platter: On a large serving platter, arrange the freshly fried pickles alongside the pickled-wrapped bites. Add the assortment of pickled vegetables — carrots, onions, green beans, jalapeños, and cauliflower — to complete the visual and flavor variety.
- Mix Dipping Sauce: In a small bowl, whisk together ranch dressing, pickle brine, and chopped fresh dill until fully incorporated. Serve this tangy dipping sauce alongside the platter for dipping the fried pickles and bites.
Notes
- For a vegetarian version, omit deli turkey or ham.
- Use a thermometer to monitor oil temperature for best crisp results.
- Adjust cayenne pepper to taste for desired heat level.
- Make sure pickles are well-drained and patted dry to avoid soggy coating.
- The dipping sauce can be customized by adding more pickle brine or herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried pickles, pickled vegetables, appetizer, tangy snacks, fried snacks, dill pickles, dipping sauce
