Pin 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 was born out of my love for all things pickled: the first time I made fried pickles at home, my family couldn't stop snacking. Now, we build a pickle platter with assorted veggies and wrapped bites for game nights, and it's always a hit.
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
- Dill pickle spears: 8 large
- 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 any favorite 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 pepper, 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 The tang and crunch of this meal always remind me of summer gatherings. My kids love choosing their favorite pickled veggies, making this platter a fun, interactive dinner.
Required Tools
Shallow bowls, mixing bowls, deep skillet or heavy-bottomed saucepan, slotted spoon, paper towels, toothpicks, and a serving platter are all you'll need for preparation and serving.
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. Verify ingredient labels if concerned.
Nutritional Information
Per serving: 420 calories, 22 g total fat, 38 g carbohydrates, and 17 g protein. Nutrition may vary based on chosen pickled vegetables and deli additions.
Pin With every bite, you'll get a delicious punch of pickle flavor and crunch: perfect for sharing with all your fellow pickle fans.
Recipe FAQ
- → Can I make this vegan?
Yes! Substitute dairy with vegan cheese and use plant-based deli slices for a tasty vegan platter.
- → How do I get extra crispy pickles?
Dry the pickles well and coat them thoroughly in the flour mixture before frying at the correct temperature.
- → What dipping sauce works best?
Dill ranch with pickle brine adds zesty flavor, but you can use spicy mayo or aioli for variation.
- → Can I prepare components ahead?
Yes, pickled vegetables and dipping sauce can be made ahead; fry pickles just before serving for best crunch.
- → What sides or drinks pair well?
Serve with crusty bread, chips, and a crisp lager or dry Riesling to round out your meal.