This recipe was written and created by Parsnips and Pastries!

These crispy fried pickles are a delicious snack or appetizer, especially when paired with cool, creamy, and spicy Sriracha Ranch Dip!

Skip straight to the recipe!

fried pickles with homemade Sriracha ranch

Do you remember when fried pickles first became a “thing”?

Most of my friends were grossed out by them, but I was obsessed. When they started to pop up at local bars or chain restaurants, I was usually the only person in the group who wanted to order them.

I think fried pickles are very much a love them or hate them kind of food. And I’m definitely on the love ’em team.

I’ve always been a huge lover of pickles. I love pickled anything, and can’t get enough of the briny and acidic flavor. And fried pickles? Now that’s just next-level. They’re the perfect finger food or bar snack. Crunchy, salty, savory, and tangy all in one bite.

Bubbies pickles are the best for fried pickles
crispy fried dill pickles paired with a spicy ranch dip
the best fried pickles recipe

There is one caveat to my pickle loving ways, though. I only like dill pickles.

And Bubbies are my favorite. Bubbies makes the absolute best naturally fermented dill pickles. They contain no sugar, vinegar, or preservatives and they have the perfect blend of spices.

I think you can really taste the difference with Bubbies’ pickles. I’m a huge fan of all of their products, actually, including Bubbies sauerkraut, horseradish, and spicy pickles.

And Bubbies kosher dill pickles make the very best fried pickles!

Fried pickles are fairly easy to make. The batter is everything you likely have in your pantry — flour, salt, spices — and a few fridge staples. 

The perfect dip to these pickles is a cool and creamy homemade ranch dip. This dip comes together in just minutes and is complemented by a kick of heat from Sriracha.

No matter who you put this plate of fried pickles in front of, it’s impossible to resist. Serve these pickles at your next game night, backyard shindig, or your version of weekday happy hour!

Sriracha ranch dip is delicious with fried pickles


For the Pickles

  • 8 Bubbies dill pickles
  • 1 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 3 teaspoons cajun seasoning
  • 1/2 teaspoon paprika
  • 1/2 cup buttermilk
  • 1 egg

For the Ranch Dip:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup buttermilk
  • 2 tablespoons chopped fresh chives
  • 1–2 teaspoons Sriracha
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste

Stuffed Bell Peppers with Sauerkraut

We partnered with Real Simple Good to bring you a deliciously simple lunch idea!

* Cut the top off a bell pepper, and cut it in half and scoop out the seeds. ⁣
* Add a bunch of chicken salad inside one half – you could use Real Simple Good’s Keto Chicken Salad if you need a recipe for a good one. 😉 ⁣
* Top it with Bubbies Naturally Fermented Sauerkraut and whatever else sounds good. We had some radishes fresh from our garden. ⁣
* Add the other half of the bell pepper on top, and eat it like a sammie! ⁣
* That’s it! Done and done. Enjoy! ⁣

Pickle Ranch Dressing

We’re always looking for new ways to use our Bubbies Kosher Dills and this is one of our new favorites! Ranch dressing is already amazing, but this version is the perfect consistency between a salad dressing and a dip.

We used french fries, gluten free chicken strips, carrots and celery, but feel free to use anything your heart desires. Dipping our Kosher Dill Pickles is also suggested!


  • 3/4 cup whole milk
  • 2 heaping tbs of sour cream
  • Hidden Valley Ranch packet
  • 2 large Bubbies Kosher Dill Pickles (blended)
  • Splash of pickle juice
  • 1 cup mayonnaise
  • Fresh dill for added flavor

Cover and refrigerate until desired thickness.

Burgers with Pickled Onions and Corn Salad

We partnered up with Dini Klein again from Prep + Rally on her Youtube channel. Below she shares her amazing recipe!



  • 2 lb ground beef


  1. Divide meat into 8 equal mounds (or 6 for larger burgers) and form patties.
  2. Season both sides of burgers liberally with salt and pepper.
  3. Heat a heavy bottom pan or grill pan with oil and sear burgers on both sides until golden on both sides and cooked to desired doneness.
  4. Toast 4 burgers buns in the oven for a few minutes to warm.

Corn for Corn Salad:


• 8 ears corn


  1. Fill a large (meat or pareve) pot halfway with water and bring to a boil.
  2. Add the corn and boil for 10 minutes until bright yellow.
  3. Drain and rinse in cold water to cool down the corn quickly.
  4. Cut down the ears of corn and place in a large storage bowl.

Remainder of Corn Salad:

Mix the following ingredients into the bowl of corn:

  • 2 tablespoons pickled onions, chopped
  • 1/4 cup Bubbie’s Kosher Dill Pickles, small dice
  • 1/2 cup radishes, small dice
  • 1 red bell pepper, small dice
  • A splash of white vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to season

Pickled Onions:


  • 1 cup rice wine vinegar
  • 2 tablespoon maple syrup
  • 2 teaspoons salt
  • 2 large purple onion, thinly sliced


  1. Place vinegar, maple syrup and salt in a medium (pareve or meat) pot.
  2. Bring to a boil and then remove from heat.
  3. Meanwhile place onions in a large storage container or jar with a tight fitting lid and pour the hot vinegar over the onions.
  4. Let cool.


Assemble burgers in buns and top with pickled onions, optional micro greens, and condiments of choice.

Serve alongside corn salad and extra pickles!