Save A tangy crunchy feast featuring crispy fried pickles a variety of pickled vegetables and a playful twist with pickle-wrapped bites—perfect for true pickle enthusiasts.
I first made this meal for a family backyard picnic and it quickly became a favorite for anyone who loves tangy snacks. It is now my go-to for potlucks and casual get-togethers with fellow pickle fans.
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 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.
- Assemble the Pickled Platter:
- Arrange fried pickles pickled-wrapped bites and assorted pickled vegetables on a serving platter.
- Prepare the Dipping Sauce:
- Mix ranch dressing pickle brine and fresh dill in a bowl until well combined. Serve alongside.
Save Sharing these pickle treats with my siblings reminds me of childhood fridge raids for crunchy snacks and friendly debates over which pickled veggie wins.
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). Always verify ingredient labels for specific allergens.
Nutritional Information (per serving)
Calories 420 Total Fat 22 g Carbohydrates 38 g Protein 17 g
Save This feast delivers on flavor and fun—pickle lovers will be delighted by the variety and zing in every bite.
Recipe FAQ
- → How do I make the fried pickles extra crispy?
Pat the pickles dry, coat thoroughly in the flour-cornmeal mixture, and fry in hot oil until golden brown.
- → Can I prepare the pickled-wrapped bites in advance?
Yes, you can assemble them ahead and refrigerate until serving to keep them fresh and firm.
- → What vegetables work best for the assorted pickled platter?
Carrots, onions, green beans, jalapeños, and cauliflower are popular. Use any favorite pickled vegetables.
- → Is this meal suitable for vegans?
Yes, replace cheese and deli meats with plant-based alternatives to create a vegan-friendly version.
- → What is a good dipping sauce for this meal?
A mixture of ranch dressing, pickle brine, and fresh dill offers a tangy complement. Adjust for spice as desired.
- → What pairs well with this spread?
Crusty bread, potato chips, dry Riesling, or a crisp lager complement the tangy and crunchy flavors.