Stuffed Pickles | Mrs. Wages

Stuffed Dill Pickles

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By , Mrs. Wages® Test Kitchen


  • Prep: 1 hr
  • 1 hr

    1 hr

Stuffed Pickles | Mrs. Wages


12 prepared Mrs. Wages® Whole Dill Pickles

1 container (8 oz) chive and onion cream cheese spread

3 oz smoked salmon, finely chopped

2 medium cloves garlic, minced

1 tsp Sriracha sauce

1 tsp Worcestershire sauce amount


1Cut 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.

2On a double layer of paper towels, let pickles stand cut side down for at least 30 minutes to allow liquid to drain from pickle.

3Meanwhile, in a medium bowl, combine the cream cheese, salmon, garlic, Sriracha sauce and Worcestershire Sauce.

4Place 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.

5Cut each pickle half into 3 slices. Arrange on a serving platter; serve cold.

Cook’s Note: Make the dill pickles from fresh pickling cucumbers and Mrs. Wages® Dill Pickles Quick Process® Pickle Mix or buy prepared Dill Pickles at the store to save time.

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