Enjoy crispy pickles, tangy veggies, and cheesy bites on one flavorful platter. Perfect for pickle enthusiasts.
# 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 cheese 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 pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# How to Make It:
01 - Pour buttermilk into a shallow bowl. Mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Dip each pickle chip or spear into the buttermilk, then into the flour mixture, pressing gently until fully coated.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry coated pickles in batches for 2 to 3 minutes per side until golden and crisp. Remove with a slotted spoon and transfer to paper towels to drain.
03 - Lay each cheese slice on a flat surface. Top with a slice of turkey or ham, if using. Position a pickle spear at one end, roll up tightly, and secure with a toothpick as needed. Repeat with remaining ingredients.
04 - On a large serving platter, neatly present fried pickles, pickle-wrapped bites, and an assortment of pickled vegetables for easy sharing.
05 - In a small mixing bowl, thoroughly combine ranch dressing, pickle brine, and chopped fresh dill. Serve the sauce alongside the platter.
