Chickles - Cheese Fried Hell or High Water Pickles with BBQ Rodeo Dip

Sometimes, it is easy to forget just how American Kat is. She's lived here a LONG time, her kids are Scottish, she says "rubbish" not "garbage" and puts things in the "boot" not the trunk.

However, other times she catches us all out and reminds us that she was born and bred in the Midwest, with a culinary heritage that is straight out of a 4th of July BBQ.

These Chickles (cheese pickles) are no exception.  Toasted cheese wrapped around a pickle spear sounds like it shouldn't work. However, the crisped cheddar and slightly melty interior pairs perfectly with the salty sourness of our Hell or High Water pickles. 

She initially only made a couple to shoot the recipe, then immediately was forced back into the kitchen to make a round of them for everyone. They are that morish.

We've use a good quality cheddar here, but for full authenticity, a fake American cheese would go just fine. 

Method:

1. Dry the Pickles
   Pat your pickles dry with a clean tea towel or kitchen paper. You want them as dry as possible—moisture and hot cheese are not friends.

2. Heat Your Pan
   Pop a non-stick or cast-iron skillet over medium heat. No oil needed.

3. Add the Cheese
   Sprinkle a small mound of grated cheese (about 2 tablespoons per pickle) into the pan in a rough circle, slightly larger than your pickle. Or, if using slices, lay them flat in a single layer.

4. Season (Optional)
   Add a little pinch of chilli flakes, garlic powder, or black pepper directly to the cheese in the pan—this infuses the toasting cheese with flavour.

5. Toast the Cheese
   Let the cheese bubble, melt, and turn golden at the edges—this should take about 1–2 minutes. You're aiming for a lacy, crispy base that’s still pliable in the centre.

6. Add the Pickle
   Once the cheese is mostly set but still flexible, lay a pickle across the middle.

7. Wrap It Up
   Use a spatula to gently lift the edges of the cheese and fold or roll it around the pickle. Press lightly to seal. If needed, hold it in place for a few seconds until the cheese sticks to itself.

8. Rest & Crisp
   Transfer to a plate and let cool for a minute. The cheese will crisp up slightly as it cools, wrapping the pickle in a golden shell.

9. For the Dip

         Mix your sour cream and BBQ Rodeo Rub together and let sit to infuse.

Serve Immediately
Eat hot and melty.