Pin it A tangy crunchy feast featuring crispy fried pickles a variety of pickled vegetables and a playful twist with pickled-wrapped bites: perfect for true pickle enthusiasts.
This meal brings back memories of summertime picnics where our family would challenge each other to see who could handle the tangiest pickle. It is a crunchy tradition we never skip.
Ingredients
- For the 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 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper (optional) 1 tsp salt 1/2 tsp black pepper vegetable oil for frying
- For the Pickled-Wrapped Bites: 8 large dill pickle spears 8 slices Swiss or cheddar cheese 8 slices deli turkey or ham (optional omit for vegetarian)
- Assorted Pickled Vegetables: 1 cup pickled carrots 1 cup pickled onions 1 cup pickled green beans 1 cup pickled jalapeños 1 cup pickled cauliflower or any favorite pickled vegetables
- Dipping Sauce: 1/2 cup ranch dressing 2 tbsp pickle brine 1 tbsp chopped fresh dill
Instructions
- Prepare the Fried Pickles:
- Pour buttermilk into a shallow bowl. In another bowl combine flour cornmeal paprika garlic powder onion powder cayenne salt and black pepper. Dip each pickle chip or spear into the buttermilk then dredge in the flour mixture pressing gently to coat. Heat 2 inches of vegetable oil to 350°F (175°C) in a deep skillet. Fry pickles in batches for 2–3 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- Make the Pickled-Wrapped Bites:
- Lay each cheese slice on a flat surface and top with a slice of turkey or ham if using. Place a pickle spear at one end and roll up tightly. Secure with a toothpick if needed. Repeat with remaining ingredients.
- Assemble the Pickled Platter:
- Arrange fried pickles pickled-wrapped bites and assorted pickled vegetables on a serving platter.
- Prepare the Dipping Sauce:
- In a small bowl mix ranch dressing pickle brine and fresh dill until well combined. Serve alongside the platter.
Pin it My kids always request this feast for birthday parties and everyone loves customizing their own pickle wraps. It is a staple in our family celebrations.
Required Tools
Shallow bowls mixing bowls deep skillet or heavy-bottomed saucepan slotted spoon paper towels toothpicks serving platter
Allergen Information
Contains: Milk (cheese buttermilk ranch dressing) Wheat (flour) Eggs (may be present in ranch dressing) Possible Soy (deli meats cheese). If using deli meats check for additional allergens. Always verify ingredient labels if concerned about allergens.
Nutritional Information
Calories: 420 Total Fat: 22 g Carbohydrates: 38 g Protein: 17 g (per serving)
Pin it Serve immediately for the crispiest pickles. This platter guarantees pickle delight at any gathering.
Recipe FAQs
- → What makes fried pickles crispy?
The combination of cornmeal and flour coating, plus frying at the right temperature, creates a crisp, golden exterior.
- → Can I make this dish vegan?
Yes, substitute vegan cheese and plant-based deli slices, and choose a vegan-friendly ranch for the dipping sauce.
- → How do I prevent soggy pickles?
Pat pickles dry thoroughly before coating and frying, and drain on paper towels after frying for maximum crunch.
- → What vegetables work well for pickling?
Carrots, onions, green beans, jalapeños, and cauliflower are all excellent choices for a diverse pickled platter.
- → Can I serve this with drinks?
Crisp lagers or dry Riesling pair exceptionally well with the tangy and crunchy flavors of this meal.