# Components:
→ 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
→ Pickle-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss 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 any favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Directions:
01 - Add buttermilk to a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Dip each pickle chip or spear into the buttermilk, then coat with the flour mixture, pressing gently to adhere.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. 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.
03 - Lay cheese slices on a flat surface and, if desired, top with a slice of turkey or ham. Place a pickle spear at one end and roll tightly. Secure each roll with a toothpick if necessary.
04 - Arrange fried pickles, pickle-wrapped bites, and assorted pickled vegetables on a serving platter for presentation.
05 - In a small bowl, mix ranch dressing, pickle brine, and fresh dill until well combined. Serve the sauce alongside the platter.
