To deep fry, heat a pan of oil no more than 1/3 full to 180C or until a cube of bread turns brown in 30 seconds. Drain the pickles and pat with kitchen paper. Mix the cayenne with the cornmeal. Dip the pickles into the buttermilk, then drench in the cornmeal. Deep-fry, in batches, for 3-4 minutes until crisp. Drain on kitchen paper, and serve alongside ranch dip and a burger (not if you’re gluten-free).
Ridged or Lebanese cucumbers work best for pickling as they are firmer, but regular ones work fine, just use very firm cucumbers otherwise the pickles will be soft after preserving. You can also use baby cucumbers for this recipe, just trim both ends and halve them before adding to the jars.