Ingredients
1 large loaf bread
1 (22 oz.) jar baby kosher dill pickles
1 (8 oz.) cream cheese
3 Tbsp. mayonnaise
1 small onion, chopped fine
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drain pickles well. Cut crust off bread. Mix cream cheese, mayonnaise and onion. Spread mixture on bread slices. Roll drained pickles in bread. Pinch edges of bread together to close. Place rolls, pinched side down, on wax paper. Place in refrigerator overnight. When ready to serve, slice rolls crosswise into 1-inch slices and insert toothpicks.