Stuffed Dill Pickles
Directions
Cut ends from both sides of pickles; cut pickle in half. Using a potato peeler or a sharp knife, carefully core out the center of each pickle; discard.
On a double layer of paper towels, let pickles stand cut side down for at least 30 minutes to allow liquid to drain from pickle.
Meanwhile, in a medium bowl, combine the cream cheese, salmon, garlic, Sriracha sauce and Worcestershire Sauce.
Place cream cheese mixture into a resealable plastic bag, cut a small end from one corner. Squeeze bag to fill inside of pickle. Wrap each pickle in plastic wrap and chill for at least 2 hours or until cream cheese is firm.
Cut each pickle half into 3 slices. Arrange on a serving platter; serve cold.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
Cut ends from both sides of pickles; cut pickle in half. Using a potato peeler or a sharp knife, carefully core out the center of each pickle; discard.
On a double layer of paper towels, let pickles stand cut side down for at least 30 minutes to allow liquid to drain from pickle.
Meanwhile, in a medium bowl, combine the cream cheese, salmon, garlic, Sriracha sauce and Worcestershire Sauce.
Place cream cheese mixture into a resealable plastic bag, cut a small end from one corner. Squeeze bag to fill inside of pickle. Wrap each pickle in plastic wrap and chill for at least 2 hours or until cream cheese is firm.
Cut each pickle half into 3 slices. Arrange on a serving platter; serve cold.
