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About 25 years ago or so, a lady brought this yummy treat to an office party & I never forgot it. As a kid she used to work at a Kosher Pickle Factory and learned many things about the cold packed pickle. Now, since then I have tried flavored cream cheeses, different nuts and sprinkling a light touch of garlic salt on top, but all in all it stands as a simple recipe that I love so much and serve up as an appetizer for parties. ---- 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. Hope you enjoy as much as we have!
- 1. Remove your whole cold packed dill pickles from the jar I use 4-6 mild cold packed dill pickles 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 inches 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. 3/8 of an inch is good. 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.
- 5. Now the beautiful Pickles are ready to eat and Serve immediately.
- Tip's: Looking for a fun, unexpected appetizer? This is it! These little pickles are just so cool. I'll admit to being a little hesitant when I first looked at the ingredient list, but the flavors work VERY well together - the perfect combination of salty and sour. Enjoy!