Recipe by William (Uncle Bill) Anatooskin
This is a very interesting recipe and is great for parties and family gatherings.
Top Review by SarasotaCook
I forgot to write this after trying them.
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
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.
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.
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.
The last time I made a platter of 3 kinds and I will try to take a pic this time.
- 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.
- The second one I used the herb cream cheese, and again added the onion and hot sauce.
- The third one, I used the herb cheese, but added diced olives, onion and hot sauce.
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.
DELICIOUS DELICIOUS!! 10 STARS FOR ME.
- 1 (48 ounce) jar dill pickles (homemade preferred) or 1 (48 ounce) jar kosher dill pickles
- 1 (8 ounce) package cream cheese, regular
- 1 medium onion, very finely chopped
- 2 large garlic cloves, very finely chopped
- 3⁄4 teaspoon Tabasco sauce or 3⁄4 teaspoon a hot sauce
Directions See How It's Made
- 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.