Drain pickles and dry.
Spread softened cream cheese around pickle and wrap in beef.
Refrigerate for about 1 hour.
Slice each pickle in 1 to 2-inch slices.
Spread 1 side of each ham slice with 1 tablespoon cream cheese.
Place 1 pickle on edge of each ham slice.
Roll ham slice around pickle; press edges to seal.
Cover and refrigerate 1 hour. To serve, cut each pickle into 6 slices.
Makes 48 appetizers.
Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.
Spread 1 side of ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice.
Roll ham slice around pickle.
Press edges to seal.
Cover and refrigerate 1 hour.
Cut each into 6 slices.
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Drain pickles; spread each slice of ham with cream cheese. Put a pickle at narrow end of ham slice and roll up, jelly roll style.
Slice 1/4 to 1/2-inch thick.
Chill and serve.
Dry pickles; spread cream cheese on dried beef.
Roll around a pickle, forming a log.
Allow to chill 2 hours to overnight.
Slice and serve.
Prepare salad dressing mix as directed on package. Place salad dressing and carrot halves in zipper-style plastic bag. Refrigerate 2 hours or overnight to marinate. Drain. Reserve salad dressing. Wrap 1 ham strip around 1 pickle half and 1 carrot half. Secure with toothpick. Serve with reserved salad dressing for dipping.
hen add your onions and pickle slices. (amounts will vary depending
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
try to submit this recipe it says \"Oil for browning
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
emons; mix well.
Cool pickle 20-30 minutes. Tightly cover
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
ugar, ketchup, mustard, molasses, and pickle juice in a large bowl
atty, lettuce leaf, 4 large pickle chips, one slice of tomato