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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 50 |
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This is a fun appetizer that has been in the family for years. You can vary it many ways. Pancetta, bacon, smoked salmon or other sea foods, more or less spice, minced jalapeno or pepperoncini. You can stuff fresh cucumbers the same way or jumbo pitted olives. Read more . I found some recipes on here for pickled carrots, I am going to make some and try stuffing them. Ingredients:
1 48 oz jar lrg dill pickles |
8 oz cream cheese |
1/2 c. ham, finely chopped |
1/2 c. green onion, finely chopped |
4 cloves garlic, finely minced |
2 t. piminto, finely chopped |
3/4 tsp. tabasco |
Directions:
1. Cut off both ends of the dill pickles to form a flat area.
2. Using a small sharp knife core each pickle; save the cores for another use.
3. Sit pickles upright on towel and let drain for 1/2 hour.
4. While pickles are draining, cream the cheese. Add the rest of ingredients and, mix until ingredients are well blended.
5. 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.
6. Just before serving, cut the pickles into 3/4-inch slices and place on a serving plate.
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