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1.
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Remove your whole cold packed dill pickles from the jar I use 4-6 mild cold packed dill pickles and dry them off well with a paper towel.
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2.
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Pick up one pickle and hold on the ends and begin to spread the cream cheese with a knife over the pickle.
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It doesn't have to be perfect just covered well.
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3.
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Pour your chopped pecans into a bowl large enough to roll the pickle inches Now take your cheese covered pickle and roll drop down into the nuts and roll.
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Pat lightly the nuts into the cheese so they stick well.
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Set pickle aside and repeat until finished.
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4.
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You can refrigerate them until ready to cut and serve them.
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When you do cut them, don't slice too thin or the mixture will begin to fall off .
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Cut them in a thicker slice.
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If some mixture does fall off just lightly press it back on the pickle.
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3/8 of an inch is good.
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You can put fancy toothpicks in the center of them or just sliced by themselved on a plate.
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If desired, sprinkle very lightly a dash of garlic salt over the top.
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5.
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Now the beautiful Pickles are ready to eat and Serve immediately.
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Tip's: Looking for a fun, unexpected appetizer?
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This is it!
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These little pickles are just so cool.
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I'll admit to being a little hesitant when I first looked at the ingredient list, but the flavors work VERY well together - the perfect combination of salty and sour.
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Enjoy!
