# What you need:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, drained and patted dry
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup cornmeal
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Pickled-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss cheese or cheddar cheese
14 - 8 slices deli turkey or ham (optional, omit for vegetarian)
→ Assorted Pickled Vegetables
15 - 1 cup pickled carrots
16 - 1 cup pickled onions
17 - 1 cup pickled green beans
18 - 1 cup pickled jalapeños
19 - 1 cup pickled cauliflower or other favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Steps to follow:
01 - Pour buttermilk into a shallow bowl. In a separate 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 ensure even coating.
02 - Heat 2 inches of vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry coated pickles in batches for 2–3 minutes per side until golden and crisp. Transfer to paper towels using a slotted spoon to drain excess oil.
03 - Lay cheese slices flat and, if desired, top each with a slice of turkey or ham. Position a pickle spear at one end and roll tightly. Secure each roll with a toothpick if necessary. Repeat with remaining ingredients.
04 - On a serving platter, arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables in distinct groupings for presentation.
05 - In a small bowl, whisk together ranch dressing, pickle brine, and chopped dill until smooth. Serve alongside assembled platter.
