• 12 pickles
  • 3 Cheestrings
  • 12 slices of streaky bacon
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 240g mayonnaise
  • 125g sour cream
  • Large handful of flat-leaf parsley leaves, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Dash hot sauce


  1. Combine all the ingredients for the ranch sauce together in a bowl until well combined.
  2. To make the pickle fries, make a hole in the each pickle by inserting a straw into the end of each pickle and pressing firmly to ‘core’ the pickle. Cut each Cheestring into 4 lengthways and feed the Cheestring quarters into the cored pickles. Wrap each pickle in a slice of the streaky bacon and place on a lined baking tray.
  3. Bake in an oven preheated to 180 C for 15 minutes then serve with the ranch dressing.