Yesterday I posted this picture of pickle roll ups on my Instagram account and people went crazy! Tons of likes and comments from people who love them – and a couple people who (gasp) had never heard of them before!
So I thought I better crossover to my blog and make sure to document the magic and deliciousness of pickle roll ups for those of you who haven’t been fortunate enough to try them yet.
You might ask yourself what type of event are pickle roll ups most suited for? And the answer is EVERY event. They are a crowd favorite at Minnesota events – such as summer BBQs, Easter, Thanksgiving and even Christmas. They are a bit labor intensive to make, so you don’t see them all the time. When they are around though, people usually become giddy with excitement and gobble them up as quickly as possible!
There are 3 main ingredients, pickles, deli meat and cream cheese. You’ll find some room for variation in the type of pickles you use (I prefer large dill pickles). I am pretty determined to only use corned beef for the meat although some folks use ham. My favorite for this recipe is Buddig Original corned beef. I think the corned beef tastes better – maybe it’s a texture thing… You can use any kind of cream cheese you’d like – including dairy free cream cheese (we like Daiya Cream Cheese), which is how I made the ones above.
Here’s how to assemble the pickle roll ups:
- Let the cream cheese sit out for about 30 minutes to come to room temperature.
- Dry the pickles off with a paper towel.
- Use a butter knife to spread softened cream cheese on the pickles.
- Roll the pickle onto a slice of deli meat. Use a second piece of meat if needed to cover entire pickle. Smear cream cheese on the meat if it overlaps to help it stick.
- Put all of the assembled pickles into the fridge to chill.
- Wait an hour (or overnight) for the cream cheese to set.
- Slice the pickles – approx 1/2 inch thick slices or to your preference.
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