Post by mandie68 on Sept 14, 2012 9:50:26 GMT -5
Ingredients
- 4-6 md cold packed dill pickles
- 1 - 2 pkg cream cheese or flavored (i used chive &
onion for this pic above)
- 2 c chopped pecans or whatever nut you desire
- dash(es) garlic salt
Directions
1. Remove your whole cold packed dill pickles from the jar and dry them off well with a paper towel.
2. Pick up one pickle and hold on the ends and begin to spread the cream cheese with a knife over the pickle. It doesn't have to be perfect just covered well.
3. Pour your chopped pecans into a bowl large enough to roll the pickle in. Now take your cheese covered pickle and roll drop down into the nuts and roll. Pat lightly the nuts into the cheese so they stick well. Set pickle aside and repeat until finished.
4. You can refrigerate them until ready to cut and serve them. When you do cut them, don't slice too thin or the mixture will begin to fall off. Cut them in a thicker slice. If some mixture does fall off just lightly press it back on the pickle. You can put fancy toothpicks in the center of them or just sliced by themselved on a plate. If desired, sprinkle very lightly a dash of garlic salt over the top. Serve immediately.
5. The beautiful Nutty Pickles are ready to eat! lol
(Cold packed dill pickles are the best and the most crunchy. Once you try them you will always want them and you can find them in the refrigerated section of the grocery store.)
- 4-6 md cold packed dill pickles
- 1 - 2 pkg cream cheese or flavored (i used chive &
onion for this pic above)
- 2 c chopped pecans or whatever nut you desire
- dash(es) garlic salt
Directions
1. Remove your whole cold packed dill pickles from the jar and dry them off well with a paper towel.
2. Pick up one pickle and hold on the ends and begin to spread the cream cheese with a knife over the pickle. It doesn't have to be perfect just covered well.
3. Pour your chopped pecans into a bowl large enough to roll the pickle in. Now take your cheese covered pickle and roll drop down into the nuts and roll. Pat lightly the nuts into the cheese so they stick well. Set pickle aside and repeat until finished.
4. You can refrigerate them until ready to cut and serve them. When you do cut them, don't slice too thin or the mixture will begin to fall off. Cut them in a thicker slice. If some mixture does fall off just lightly press it back on the pickle. You can put fancy toothpicks in the center of them or just sliced by themselved on a plate. If desired, sprinkle very lightly a dash of garlic salt over the top. Serve immediately.
5. The beautiful Nutty Pickles are ready to eat! lol
(Cold packed dill pickles are the best and the most crunchy. Once you try them you will always want them and you can find them in the refrigerated section of the grocery store.)