Stuffed Pickles
From cheryilyn 16 years agoIngredients
- 1 48 oz jar lrg dill pickles shopping list
- 8 oz cream cheese shopping list
- 1/2 C. ham, finely chopped shopping list
- 1/2 C. green onion, finely chopped shopping list
- 4 cloves garlic, finely minced shopping list
- 2 T. piminto, finely chopped shopping list
- 3/4 tsp. Tabasco shopping list
How to make it
- Cut off both ends of the dill pickles to form a flat area.
- Using a small sharp knife core each pickle; save the cores for another use.
- Sit pickles upright on towel and let drain for 1/2 hour.
- While pickles are draining, cream the cheese. Add the rest of ingredients and, mix until ingredients are well blended.
- Put the cheese mixture in a pastry bag or ziplock bag, cut a small corner off. Pipe cheese mixture into center of pickles, wrap each one in plastic wrap and refrigerate for 2-3 hours, until cheese filling is firm.
- Just before serving, cut the pickles into ¾-inch slices and place on a serving plate.
The Rating
Reviewed by 4 people-
interesting. And very good. We made them just as a fun thing to do and they are surprisingly very, very good.
chefjeb in Carthage loved it -
wow I like this!
mystic_river1 in Bradenton loved it
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