Before moving to the United States about eight years ago I splurged on deep fried pickle spears at Sherlock Holmes pub whenever I could. Once moving down I slowly came to the realization that I couldn’t find them anywhere. Whenever I did think I found them, in stores or restaurants, I quickly realized they were instead sliced and not spears which are totally not same... not enough pickle juice. When visiting Alberta again pre-pandemic I found them everywhere, over ate, and still regret not ordering it at the last restaurant we went to that had them. That’s why when I saw this cheese wrapped and fried pickle concoctions I knew I needed to try it! Here’s how I made it!

Sources

I first came across this on an Instagram video post from EmilyVonder back in February last year on a Friday before winter break. I know it was then as I didn’t want to make it when the kids were home and so waited on edge until they went back to school, after the break, to try it myself. It was amazing, although greasy, and I immediately planned to share it with you and quickly added re-finding the video to my todo list so I could share a screenshot and link.

After making my version, loving it, and then making it another couple of times, with more photos, I realized I should jump into writing this post. Right before I could I came across another Instagram video featuring a slightly different spin on this pickle idea and quickly snapped another screenshot to share with you. This one uses different cheese, has you sprinkle garlic powder on the melted cheese, and, in the updated post, includes flaming hot Cheetos.

My Version

When I first saw the video I had recently bought pre-sliced pepper jack cheese from Costco along with having their bucket of quartered pickles. It was meant to be made and did in fact taste amazing.

I did, at one point, make sure to pause while making this and snapped some photos for you. Specifically, to make this I grabbed quartered pickles, dried them off a bit, melted some sliced cheese on my crepe pan, placed each pickle on a melted cheese slice, folded the cheese around it, and then carefully flipped the whole thing over to finish frying.

During this process I whipped up a quick dip by grabbing a small dish and adding some plain yogurt, a sprinkle of garlic powder, and a dash or two of lemon juice. After quickly mixing it together I dished it up along with the cheesy fried pickles and the toasted seeded rye bread.

Later on I changed up the recipe by using different cheeses, whole pickles, and different dips. I even, after moving, found the pickle dip mentioned in Emilyvonder’s instagram video which made me make it again, this time, for the family. It was just as good as I remembered it though richer with the dip.

And with that I wish you a great day. Let me know in the comments below how it goes if you make it and how you changed it up!

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