Stuffed Dill Pickles

"This is a very interesting recipe and is great for parties and family gatherings."
 
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photo by puppitypup photo by puppitypup
photo by puppitypup
photo by Bonnie G #2 photo by Bonnie G #2
photo by minmin-mika photo by minmin-mika
photo by William Uncle Bill photo by William Uncle Bill
photo by Peter J photo by Peter J
Ready In:
30mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Cut off both ends of the dill pickles to create a flat surface.
  • Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
  • Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
  • Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
  • Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
  • Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
  • You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
  • NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

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Reviews

  1. I forgot to write this after trying them.<br/><br/>They were fantastic, I did use a dash of dried dill, just a dash in the cream cheese and then I since I serve them for a party I added a light pinch of paprika just for some color. Loved them. So different and fun<br/>---------------------------<br/><br/>UPDATE!<br/><br/>Made them 2x since I last posted and making again in a few days for a Holiday get together. They are so unique, great tasting, but they become a conversation piece which is really fun.<br/><br/>I used my own refrigerator pickles, but I used Claussen the first time. I used the chilled ones because they are much crisper to me.<br/><br/>I also used a doll rod. A simple doll rod from the craft store or a home depot. I used a knife and sharpened the end a bit, but it works amazing, Just poke through. I think the wood rod was 30 cents. I did estimate how thick it should be before I got the rod and I got 3 sizes. It does vary on the pickle size. But they certainly are cheap and they work perfect. I just clean mine well in a little bleach and then in the dishwasher.<br/><br/>The last time I made a platter of 3 kinds and I will try to take a pic this time.<br/>- I added smoked salmon in one, and I did use a herb cream cheese, but I did add the onion, but not the hot sauce to the one with salmon.<br/>- The second one I used the herb cream cheese, and again added the onion and hot sauce.<br/>- The third one, I used the herb cheese, but added diced olives, onion and hot sauce.<br/><br/>Everyone loved all three. I added a little dill to each one, but not much. I love the paprika sprinkled on the top, but very very light. You can barely see it, it is just a little color is all.<br/><br/>DELICIOUS DELICIOUS!! 10 STARS FOR ME.
     
  2. These caused quite a bit of conversation at our picnic - and none were leftover. I added a can of deviled ham to the cream cheese (I have always loved the pickles wrapped with cream cheese and ham) so this is the exact opposite. I used your pickle corer, and it worked great. Thanks!
     
  3. Yummy! My husband made me a corer out of two different sized pipes, my apple corer was way to big. I used Klaussen pickles. I drained the pickles by putting paper towel in the bottom of a glass and stood the pickles up. I used dried chives in place of the onions. Filling was a little tricky, I used my fun gun. Ended up taking the tip off and then filling. I am going to use a ziplock with the corner cut off next time. Next time I am filling with a mixture of equal parts of cream cheese and canned ham, and a few green onions mixed up in the food processor.
     
  4. These were delicious and actually kind of fun to make. The only thing I added is some dry barbeque rub. "Corky's". After placing the finished slices on a platter, I lightly sprinkled with the dry rub. Served to the kids when they got home from school and they were surprised at how good they are. Thank you for the delicious recipe!
     
  5. Great recipe!! A little difficult to core without the proper tools, but the flavor was excellent. Without the pickle, this makes a great spread for crackers (tried it and loved it!!). I thought I might try topping a cracker with a thick slice of pickle and piped cream cheese mixture on top of that....less hassle with the same flavor result. Thanks a bunch!!!
     
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Tweaks

  1. Yummy! My husband made me a corer out of two different sized pipes, my apple corer was way to big. I used Klaussen pickles. I drained the pickles by putting paper towel in the bottom of a glass and stood the pickles up. I used dried chives in place of the onions. Filling was a little tricky, I used my fun gun. Ended up taking the tip off and then filling. I am going to use a ziplock with the corner cut off next time. Next time I am filling with a mixture of equal parts of cream cheese and canned ham, and a few green onions mixed up in the food processor.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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