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.
As a dedicated pickle lover, sharing this meal with friends always brings out lively debates about which pickled vegetable wins, and the fried pickles vanish in moments every time.
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 slices: 8
- 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
- Fresh dill: 1 tbsp, chopped
Instructions
- Prepare the Fried Pickles:
- Pour buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in another bowl. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to coat. Heat vegetable oil (2 inches deep) to 350°F (175°C) in a deep skillet. Fry pickles in batches for 2 to 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, 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 Setting this meal on the table means everyone dives in at once: my kids compete for the fried pickles, while grandparents reminisce about homemade pickles from their childhood.
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
Nutritional Information (per serving)
Calories: 420, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 17 g
Pin This pickle platter brings flavor, crunch, and sharing fun: be ready for requests for seconds.
Recipe FAQ
- → What vegetables work best for pickled assortment?
Pickled carrots, onions, green beans, jalapeños, and cauliflower add variety and tang. Feel free to mix favorites like peppers or radishes.
- → How do I get crispy fried pickles?
Thoroughly dry pickles, coat evenly in seasoned flour and cornmeal, and fry in hot oil until golden brown for best crunch.
- → Is this meal suitable for vegetarians?
Yes, simply omit deli meat or substitute with plant-based slices for a fully vegetarian or vegan platter.
- → What dipping sauce works well?
A quick ranch dressing mixed with pickle brine and fresh dill boosts flavor and complements crispy, tangy pickles.
- → Can I make the fried pickles ahead of time?
Fried pickles are best fresh, but they can be kept warm in the oven for a short time before serving to maintain crispness.
- → What is the best drink pairing?
A crisp lager or dry Riesling pairs well, balancing the tang and saltiness of pickled bites and vegetables.