Crispy pickles, wrapped bites, and tangy vegetables make an irresistible spread for pickle fans seeking bold flavor.
# 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
→ 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 pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon fresh dill, chopped
# Directions:
01 - Add buttermilk to a shallow bowl. In a separate bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then dredge in flour mixture, pressing gently to coat.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the coated pickles in batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay cheese slices on a flat surface and top with turkey or ham if desired. Place a dill pickle spear at one end and roll up tightly. Secure with a toothpick if necessary. Repeat with remaining ingredients.
04 - Place fried pickles, pickled-wrapped bites, and assorted pickled vegetables artfully on a serving platter.
05 - In a small bowl, blend ranch dressing, pickle brine, and chopped dill until smooth. Serve alongside the platter.
