Servings 12

BASIC RECIPE

• 1 48 oz. jar of dill pickles (homemade preferred) or use Kosher style
Dill Pickles should be at least 4 1/2 to 5 inches in length
• 1 8 oz. package of cream cheese, softened
• 1 medium onion, or 2 small shallots, very finely chopped
• 3 large garlic cloves, finely minced
• 3/4 tsp. Tabasco sauce or a Red Hot Sauce or more to taste

1. Cut off both ends of the dill pickles.
2. Using a thin potato peeler or a small sharp knife, or Uncle Bill's Special Dill Pickle Corer (DILLY CORE), core out each pickle and save cores for another use.
3. Stand cored pickles on end on paper toweling and let drain for about 20 minutes.
4. After draining, roll some paper toweling and push it through the cored pickle to absorb as much moisture as possible if any is remaining in the pickle.
5. Meanwhile, in a mixing bowl, cream the cheese, then add onion, garlic and mix until well blended using a fork.
6. Add Tabasco sauce and mix well to blend.
7. Using a cake decorator or a small spoon, stuff each pickle. You may also use a piping bag.
8. Wrap stuffed pickles in batches in plastic wrap and refrigerate until cheese is firm, about 2 hours.
9. Just before serving, cut pickles into 3/4" slices and place on a serving tray.
10. Serve immediately while still nice and cool. Cover and refrigerate any unused pickles.

Notes:

• These pickles are also good to take for lunches.
• You can also add some finely chopped smoked salmon to the filling.
• Also, try adding some finely chopped smoked ham.
• Or, you can use some Pimiento Cream Cheese instead of the regular.
• You can also use 1/2 cream cheese and 1/2 Cheez-Whiz or even try some Cheez-Whiz (Spicy).
• Pimiento Cream cheese is another alternative or use your ingenuity to make other fillings with your choice of sweet red pepper or olives.
• The "DILLY CORE" can be used to core fresh cucumbers that can also be stuffed with filling.
• Cut the fresh cucumbers into 4 inch lengths so that the "DILLY CORE" can be pushed through several times to remove the seeds.

Note: The "DILLY CORE" can also be used to make holes in a roast so that you can stuff the cores with your favorite spices or herbs.

Carrots are also tasty.

1. Peel and partially boil the carrots until just tender enough to core.
2. Slice the carrots about 1/2" thick.
3. Core the slices and then stuff with filling of your choice.

For information on purchasing Uncle Bill's Dilly Corer, just click here