nutty pickles
Calling all pickle lovers! Calling all pickle lovers! One thing that I eat every day is dill pickles; cold packed dill pickles. I love them and adore them. They are wonderful, beautiful and amazing! Ok, ok so now you know....I do love pickles and anyone that knows me well will tell you so. About 12 years ago, a lady brought this yummy treat to an office party and I never forgot it. 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.
Blue Ribbon Recipe
Looking for a fun, unexpected appetizer? These nutty pickles are it. When we first looked at the recipe, we were a little unsure about the list of ingredients. But, the flavors work very well together. Just the right combination of salty and sour. They're creamy and tangy to balance out the tart, crunchy pickle.
Ingredients For nutty pickles
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4 - 6 mdcold packed dill pickles
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1 - 2 pkgcream cheese or flavored (like chive and onion)
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2 cchopped nuts, like pecans or toasted almonds
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dashgarlic salt, optional
How To Make nutty pickles
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1Remove your whole cold packed dill pickles from the jar and dry them off well with a paper towel. Cold packed dill pickles are the best and the crunchiest. -
2Spread the cream cheese with a knife over the pickle. It doesn't have to be perfect, just covered well.
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3Pour the chopped pecans into a bowl large enough to roll the pickle in. Take the cheese covered pickle and drop down into the nuts and roll. Pat lightly the nuts into the cheese so they stick well.
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4Set pickle aside and repeat until finished.
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5Refrigerate them until ready to cut and serve. When cutting 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, lightly press it back on the pickle. Put a fancy toothpick in the center for serving or serve just sliced by themselves on a plate. If desired, sprinkle very lightly a dash of garlic salt over the top. Serve immediately.
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6Cook Notes:
11-19-13 - I made these today for our last meeting for our women's mentoring class. I used some fresh toasted almonds to roll the pickles in and I must say I loved them. I also sliced some up and just spread the cream cheese on the top and dipped them in the nuts as well. Since there was a Buffalo dip that was being brought I included some raw cauliflower to the plate. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
