Enjoy a tangy platter with crispy pickles, pickled veggies, and cheesy wrapped bites. Bold flavors, fun presentation.
# What You Need:
→ 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 preferred pickled vegetables
→ 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 mixing bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Dip each pickle chip or spear into buttermilk, then dredge in the flour mixture, pressing gently until fully coated.
02 - Heat two inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry coated pickles in batches for 2 to 3 minutes per side until golden brown and crispy. Remove them using a slotted spoon and drain on paper towels.
03 - Lay each slice of cheese on a flat surface; top with deli turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure with toothpicks as needed, repeating with remaining ingredients.
04 - Neatly arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - Combine ranch dressing, pickle brine, and chopped fresh dill in a small bowl. Stir until fully integrated and serve alongside the prepared platter.
