Stuffed Pickles Appetizer
stuffed pickles 
 
1 doz.  3-to-4 1/2" (or larger) kosher dill pickles
1   8 oz.) cream cheese
3 tsp  mayonnaise
3 Tbsp  vidalia onion relish
1-1/2 Tbsp  chopped pimento
1 tsp  cracked black pepper (optional) or to taste
 
cut a dozen 3-to-4 1/2" (or larger) kosher dill pickles in half 
length-wise. using a 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, 3 tsp. mayonnaise into a small 
bowl and mix well with a fork. combine 3 tbsp vidalia onion relish and 1 
1/2 tbsp chopped pimento 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 mixture. 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. 
 
 
 
-- 
(ID: 5696) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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