Pickles have been preserved in brine or vinegar since 2300 BC, and come in dozens of flavors. The two most popular are dill and sweet, with dill being the most popular in America. In 1962, a diner in Arkansas sold deep-fried dills for fifteen cents a bag, and the craze spread across the country. Batter recipes vary, but usually include mayo dip or ranch dressing.
Fried pickles are a new craze in comfort food, becoming popular at state fairs and Southern sports bars in the 90s. They are prepared pickle discs tossed in fryers, but some restaurants experiment with spicy flavors or keep it simple.
Fried pickles are unhealthy when deep fried, so try a light batter in an air fryer to make them healthier. Eat them in moderation with a salad.