Save 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.
I first made this for my family on a hot summer night when everyone wanted something salty and crisp. Watching everyone try each different pickle and compare their favorites made for a lively dinner—my kids loved building their own platters.
Ingredients
- Dill pickle chips or spears: 2 cups, drained and patted dry
- Buttermilk: 1 cup
- All-purpose flour: 1 cup
- Cornmeal: 1 cup
- Paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Cayenne pepper (optional): 1/2 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Vegetable oil: For frying
- Large dill pickle spears: 8
- Swiss or cheddar cheese: 8 slices
- Deli turkey or ham (optional): 8 slices (omit for vegetarian)
- Pickled carrots: 1 cup
- Pickled onions: 1 cup
- Pickled green beans: 1 cup
- Pickled jalapeños: 1 cup
- Pickled cauliflower or other pickled vegetables: 1 cup
- Ranch dressing: 1/2 cup
- Pickle brine: 2 tbsp
- Chopped fresh dill: 1 tbsp
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.
Save Last weekend, my family gathered around the table and created their own pickle platters. Each person chose their favorite ingredients, and it turned into a fun dinner filled with laughter and sharing bites.
Required Tools
Shallow bowls, mixing bowls, deep skillet or heavy-bottomed saucepan, slotted spoon, paper towels, toothpicks, serving platter
Notes
For a spicy kick, use pickled jalapeños or add a splash of hot sauce to the dipping sauce. Serve with crusty bread or chips for a more substantial meal, or pair with a crisp lager.
Nutritional Information
Calories: 420, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 17 g (per serving)
Save This meal is perfect for sharing with fellow pickle fans. Serve chilled drinks and enjoy the tangy, crunchy goodness together!
Recipe Help
- → How do I keep fried pickles crispy?
Drain fried pickles on paper towels immediately after frying. Serve hot for optimal crunch.
- → Can I make this meal vegan?
Substitute vegan cheese and plant-based deli slices for the pickled-wrapped bites and use egg-free ranch.
- → What types of pickled vegetables can I use?
Mix carrots, onions, jalapeños, green beans, cauliflower, or your favorites for a vibrant assortment.
- → What dipping sauce works best?
A ranch dressing blended with pickle brine and fresh dill pairs perfectly with tangy, crunchy bites.
- → Can I make fried pickles without buttermilk?
Use plant-based milk with a splash of vinegar as a substitute for buttermilk to coat the pickles.
- → Is this dish suitable for gluten-free diets?
Yes, simply swap all-purpose flour for a gluten-free blend and check other ingredient labels carefully.