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.
I first tried making a pickle-themed platter for my family movie night. It quickly became a favorite request: nothing gets everyone gathered more eagerly than the promise of crispy fried pickles and a rainbow of tangy veggies.
Ingredients
- For the Fried Pickles: 2 cups dill pickle chips or spears, drained and patted dry, 1 cup buttermilk, 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne pepper (optional), 1 tsp salt, 1/2 tsp black pepper, vegetable oil for frying
- For the Pickled-Wrapped Bites: 8 large dill pickle spears, 8 slices Swiss or cheddar cheese, 8 slices deli turkey or ham (optional, omit for vegetarian)
- Assorted Pickled Vegetables: 1 cup pickled carrots, 1 cup pickled onions, 1 cup pickled green beans, 1 cup pickled jalapeños, 1 cup pickled cauliflower or any favorite pickled vegetables
- Dipping Sauce: 1/2 cup ranch dressing, 2 tbsp pickle brine, 1 tbsp chopped fresh dill
Instructions
- Prepare the Fried Pickles:
- Pour buttermilk into a shallow bowl. In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, 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 first time I made this, my kids took turns choosing which pickled veggie to try: everyone ended up loving something different and it was a fun, crunchy way to start the weekend together.
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). Check for additional allergens if using deli meats; always verify ingredient labels.
Nutritional Information (per serving)
Calories: 420, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 17 g
Pin Every bite brings a burst of tang and crunch: your pickle-loving guests will rave about this playful and satisfying platter.
Recipe Q&A
- → How do I prevent fried pickles from getting soggy?
Pat pickles dry before coating, fry in hot oil, and drain thoroughly on paper towels for crispy results.
- → Can I make this meal vegan?
Substitute vegan cheese, plant-based deli slices, and dairy-free ranch dressing for a fully vegan version.
- → What else can I serve alongside the platter?
Pair with crusty bread, chips, fresh veggies, or your favorite dip to create a heartier spread.
- → Is the meal spicy?
The base flavor is tangy, but you can add pickled jalapeños or hot sauce for extra heat if desired.
- → Can I make fried pickles ahead of time?
Fried pickles are best served immediately, but you can reheat them briefly in an oven to restore crispiness.
- → What beverage pairs well with this dish?
A crisp lager, dry Riesling, or sparkling water complements the zesty, salty flavors perfectly.