Cream Cheese Stuffed Pickles

    2 hours 45 min

    This is a great appetiser to serve at parties. It's simple to make and tastes fab. Pickled cucumbers are cored and stuffed with a seasoned cream cheese filling.

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    Serves: 12 

    • 1 1/2 (670g) jars pickled whole cucumbers
    • 250g cream cheese, softened
    • 1 small onion, finely chopped
    • 3 large garlic cloves, finely chopped
    • 3/4 teaspoon hot pepper sauce, such as Tabasco

    Prep:45min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Cut off both ends of the pickled cucumbers and discard. Core out each pickle and save the cores for another use.
    2. Stand cored dill pickles on end on kitchen towels and let drain for about 20 minutes. After draining, roll some kitchen towels and slide it through the cored pickle to absorb any remaining moisture.
    3. Meanwhile, in a bowl, mash the cream cheese with a fork. Add onion, garlic and hot pepper sauce. Mix well to blend.
    4. Using a piping bag or a small spoon, stuff each cored pickle with the cream cheese mixture.
    5. Wrap the stuffed dill pickles in bunches in cling film and refrigerate until the cheese filling is firm; about 2 hours.
    6. Just before serving, cut the pickles into 1.75cm slices and place on a serving plate. Serve immediately while still nice and cool. Cover and refrigerate any unused pickles.

    Other ideas

    You can also add chopped smoked salmon, ham, peppers or olives in the filling.

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