# What You'll 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
→ 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 pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# How to Make It:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge with the flour mixture, pressing gently to adhere.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry prepared pickles in batches for 2 to 3 minutes per side, until golden and crisp. Transfer fried pickles to paper towels using a slotted spoon to drain excess oil.
03 - Lay a slice of cheese on a flat surface and top with a slice of turkey or ham if desired. Place a pickle spear at one end and tightly roll up. Secure with a toothpick if needed. Repeat with remaining ingredients.
04 - On a serving platter, arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables in an attractive presentation.
05 - In a small bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Mix thoroughly and serve alongside the platter.
