Save A tangy, crunchy feast featuring crispy fried pickles, a variety of pickled vegetables, and a playful twist with pickled-wrapped bites for true pickle enthusiasts.
I first made this meal for a group of fellow pickle fans at a weekend gathering. The fried pickles were devoured instantly, and the playful pickled-wrapped bites sparked a bit of friendly debate: cheese or turkey? It brought everyone together over laughter and crunch.
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.
Save This meal always reminds me of family get-togethers where everyone had a favorite pickle to share. My uncle loved spicy jalapeños while my grandmother only wanted classic dill chips. Serving a pickle feast guarantees everyone's tastes are covered.
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
Per serving: Calories 420, Total Fat 22 g, Carbohydrates 38 g, Protein 17 g
Save Serve immediately for maximum crunch and flavor. Leftovers will keep in the fridge for up to two days if stored in an airtight container.
Recipe FAQs
- → How do I get fried pickles extra crispy?
Pat pickles dry before coating them and make sure the oil is hot enough (350°F) before frying for best crunch.
- → Can I make this vegan?
Yes, use plant-based cheese and deli slices. Substitute buttermilk with a non-dairy alternative for the batter.
- → What is the best dipping sauce for pickles?
A ranch blended with pickle brine and fresh dill offers tangy, herbal flavors that pair well with pickled snacks.
- → Can I bake instead of fry the pickles?
For a lighter option, bake coated pickles on a greased baking sheet at 425°F until golden and crisp, flipping halfway.
- → Which vegetables work best for pickling?
Carrots, onions, green beans, cauliflower, and jalapeños are flavorful, but you can choose your favorites for variety.
- → What pairs well with a pickle feast?
Serve with crusty bread, chips, or enjoy alongside a chilled lager or dry Riesling for balance.