A tangy, crunchy meal with fried pickles, pickled bites, and flavorful vegetables for pickle enthusiasts.
# 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
# Directions:
01 - Add buttermilk to a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle piece into the buttermilk, then dredge with the flour-cornmeal mixture, pressing 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, turning until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain.
03 - Lay out cheese slices and top each with a slice of turkey or ham, if desired. Place a pickle spear at one end, roll tightly, and secure with a toothpick as needed. Repeat with remaining ingredients.
04 - Neatly place fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a large serving platter.
05 - Blend together ranch dressing, pickle brine, and chopped fresh dill in a small bowl. Present as a dipping option alongside the meal.
