Luckytrim
Grill Master
STUFFED PICKLES
cut a dozen 3-TO-4 1/2" (or larger) kosher dill pickles in half length-wise.
using an apple corer or small sharp knife cut a furrow wedge to remove the seed bed, making the furrow starting from 1/2 inch from one end to within 1/2 inch of the other. Be careful not to cut through the bottom of the pickle.
discard seeds. lay pickles cut-side down on a paper towel to drain.
put one (8 oz.) brick cream cheese into a small bowl and allow to soften
the following ingredient amounts are not in stone; and you don't have to use them all .......this recipe is quite flexible.
Combine 3 TBL Vidalia onion relish
1 1/2 TBL chopped pimento
3 TBL Chow-Chow, hot or mild, your choice
2 TBL mushrooms, chopped
in a sieve or small mesh colander and drain well. Chop the drained relish mixture finely and allow to drain once more.
Combine the relish mixture and the cream cheese.
Add 1 tsp. Cracked black pepper (optional) or to taste, and blend well with a fork
Fill each pickle cavity with some of the spread, mounding slightly and covering the cut surface of the pickle.
cut a dozen 3-TO-4 1/2" (or larger) kosher dill pickles in half length-wise.
using an apple corer or small sharp knife cut a furrow wedge to remove the seed bed, making the furrow starting from 1/2 inch from one end to within 1/2 inch of the other. Be careful not to cut through the bottom of the pickle.
discard seeds. lay pickles cut-side down on a paper towel to drain.
put one (8 oz.) brick cream cheese into a small bowl and allow to soften
the following ingredient amounts are not in stone; and you don't have to use them all .......this recipe is quite flexible.
Combine 3 TBL Vidalia onion relish
1 1/2 TBL chopped pimento
3 TBL Chow-Chow, hot or mild, your choice
2 TBL mushrooms, chopped
in a sieve or small mesh colander and drain well. Chop the drained relish mixture finely and allow to drain once more.
Combine the relish mixture and the cream cheese.
Add 1 tsp. Cracked black pepper (optional) or to taste, and blend well with a fork
Fill each pickle cavity with some of the spread, mounding slightly and covering the cut surface of the pickle.
